6 tablespoons vegetable oil (I use peanut)
1/4 cup fine egg noodles
1 cup raw rice
1 tablespoon garlic, fine chop
3 tablespoons butter
1-1/2 cups chicken broth
1/4 cup parsley, fine chop
salt
pepper


Heat oil in saucepan. Add noodles and cook, constantly
stirring until browned. Add rice & garlic, stir. Add butter, broth, and salt and pepper. Cover and cook over low heat, about 15-17 minutes. Stir in parsley and serve.