Heat a pan over low heat. Crack the eggs into a bowl, season with salt, whisk well, and pour the mixture into a piping bag. Grease the pan, pipe the mixture into the pan in the shape of a grid, and let cook for 5 minutes. Remove the egg grid from the pan and roll it up before serving.
Crack the eggs into a measuring cup, season with salt and pepper, and whisk well. Combine the cooked rice, diced bell pepper, and chopped chives and divide the mixture into 7 equal portions. Grease a ladle with olive oil and hold it over the stove to heat. Pour 3 tablespoons of the egg mixture into the hot ladle and swirl the liquid around until the ladle is coated. Once the eggs have set, fill the mini omelet with a portion of the rice filling and fold the omelet over. Repeat with the remaining egg mixture and rice filling until you have 7 mini omelets.
Heat some cooking oil in a pan to 350°F. Crack the eggs into a bowl, season with salt and pepper, and beat with a hand mixer until frothy. Pass the egg mixture through a sieve into the hot oil in the pan and use a chopstick to stir the mixture around until cooked. Transfer the fried scrambled eggs to a plate and top with your favorite vegetables and herbs.
