Egg fried rice

I forget about fried rice all the time. Somehow, it skirts the edges of my memory, and when I want a quick snack of comforting, white food (flecked with green and yellow) I always think of pasta with yogurt rather than rice. But Bittman reminded me, and I'm thankful he did. I skipped the crispy ginger and garlic, and mixed the scrambled egg throughout the rice as is more traditional, and I think the dish was better for it. Also, the thai jasmine rice I had sitting around was even better than I imagined in its role.

A note:

Greek tsoureki makes excellent french toast: cream, rum, 1 egg, 1 egg yolk and vanilla all beaten together, and the resultant soggy bread fried in butter (warmed until the foam subsides).

EDIT: Another delicious use for tsoureki or brioche or whatever. Grilled cheese! Simply stuff with a good melting cheese (gruyere?), and fry in butter. No, I didn't promise healthy food, and in any case, I'd rather have one good sandwich than three mediocre ones.