Ingredients
5 eggs, beaten
.5 cups overcooked, mushy rice (boil rice or use day-old rice and then add 1/2-1 cup more water and let that boil away until the rice resembles porridge)
1 cup chopped vegetables of your preference, in 1/4 inch pieces (we used onions, scallions, cherry tomatoes, mushrooms, red and yellow bell peppers, asparagus, and both sun-dried and regular tomatoes)
1-2 cloves garlic, sliced
1-2 tablespoons chopped cilantro
1 handful cubed cheese of your preference (we used goat's milk cheese and it was perfect, creamy, and not too mild)
2 tablespoons sliced olives
1-2 green chilis, sliced into thin rounds, or cut lengthwise, depending on your spiciness preference. if you prefer the eggs spicy, cut the chilis into rounds, but if you would like just the hint of green chili flavor, slit them lengthwise