Cook saffron rice (or, if you don't have, equal amount of rice-a-roni of some flavor) according to directions on package. Cool off in the fridge (VERY necessary step because of the eggs) until at least room temp.
Heat a skillet on medium-high heat and drizzle with olive oil. Too the cooled rice, beat in the eggs and parmesan.
Add rice mixture by one tablespoonful drops to the hot oil. Allow to brown on one side, flip, brown the other. Cook in batches so you don't overcrowd the pan.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.