|Reserved pineapple juice||2 Cup (32 tbs) (adjust quantity as needed)|
|Water||1⁄2 Cup (8 tbs) (adjust quantity as needed)|
|Long grain rice||1 Cup (16 tbs), uncooked|
|Eggs||4 , beaten|
|Green onions||4 , chopped|
Add enough water to reserved juice to make 2 1/2 cups.
Combine juice mixture, butter, and salt in a 10 inch skillet; bring to a boil.
Stir in rice; cover and cook over medium heat 15 minutes or until rice is done.
Push rice to one side of skillet; pour eggs into other side, and top with green onions.
Cook eggs until partially set; stir eggs and rice together, and cook until done.