Growing up this was a very common dish for me to have for breakfast, eggs and rice. It would either be made with leftover white rice or leftover fried rice, which ever was available. The edges would be crisper than what I have done but I didn't want to deal with eggs popping in oil. Then the only other thing you need is some soy sauce. Best breakfast ever and I still enjoy it, that nice yolk flowing on my rice with a bit of saltiness of the soy sauce. I think I might have to have this again tomorrow!