Stir-Fry Rice With Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Perfect dish for brunch or add some leftover cooked pork, shrimp or chicken for a satisfying main dish. Also nice for a chafing dish on a buffet table. Ingredients:
1/2 cup chopped carrot |
3 large eggs |
2 large egg whites |
2 tablespoons freshly grated parmesan cheese |
1 tablespoon olive oil |
1/2 cup chopped red onion |
2 garlic cloves, minced |
1/2 cup frozen tiny peas, thawed |
2 tablespoons finely chopped red bell peppers |
2 cups cooked long-grain rice (room temperature) |
2 tablespoons finely chopped fresh basil |
2 tablespoons pine nuts, toasted |
Directions:
1. Cook carrots in small pot of boiling water until tender, about 5 minutes.
2. Drain In medium bowl, whisk eggs and egg whites until frothy.
3. Add 1 tablespoon parmesan cheese and season with salt and pepper.
4. heat oil in wok or skillet over medium heat.
5. Add onion and stir fry until almost tender, about 2 minutes.
6. Add garlic and stir-fry 1 minute.
7. Add carrots, peas, and red bell pepper.
8. Stir fry about 1 min until heated through.
9. Add rice and basil.
10. Stir fry until heated.
11. Add beaten egg mixture and stir and fold until eggs are set, about 2 minutes.
12. Season with salt and pepper to taste.
13. Spoon onto serving platter.
14. Sprinkle with pine nuts and 1 tablespoon parmesan cheese.
15. Serve.
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