When preparing the egg, use a little Pam in the bottom and sides of a 10 inch skillet, preferably teflon type. When skillet is hot, pour the egg into the center and "swirl" over the bottom and along the sides and cook for about 1 minute. It is done when the egg is solid and the edges are a tannish-brown and not burnt. slide fried egg out of skillet onto cutting board and let cool for a minute or two. Roll sheet of egg into a slightly tight log and cut into strips across log and then chop. set aside until time to add to rice.