1 tablespoon vegetable oil
1 egg white
3 cups all-purpose flour
1 large egg, beaten
3 cups rice
1 tablespoon garlic powder
1 teaspoon salt
1 teaspoon dried basil
Heat oil in a medium saucepan over medium heat. Pour egg white into pan, and crack eggs with small spoon. Stir together flour and 1 cup of rice. Brown on both sides.
Heat the vegetable oil in a large saucepan over medium heat. Cook eggs until bubbles appear on top. Stir fry rice in oil in boiling water, stirring after each egg, until golden color and no longer batter-like. Drain, and stir in garlic powder, salt and basil.
Bring pot of water to a boil. Add half of the cooked rice, and stir. Cover pot. Return pan to heat. Simmer over low heat for 15 minutes, stirring occasionally.
Stir egg mixture into cooked rice. Fold in the remaining half of hot rice. Arrange plastic plates on ceramic spoons and serve at tables.