STIR-FRY RICE WITH VEGGIES
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.
Provided by BoxOWine
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook carrots in small pot of boiling water until tender, about 5 minutes.
- Drain In medium bowl, whisk eggs and egg whites until frothy.
- Add 1 tablespoon parmesan cheese and season with salt and pepper.
- heat oil in wok or skillet over medium heat.
- Add onion and stir fry until almost tender, about 2 minutes.
- Add garlic and stir-fry 1 minute.
- Add carrots, peas, and red bell pepper.
- Stir fry about 1 min until heated through.
- Add rice and basil.
- Stir fry until heated.
- Add beaten egg mixture and stir and fold until eggs are set, about 2 minutes.
- Season with salt and pepper to taste.
- Spoon onto serving platter.
- Sprinkle with pine nuts and 1 tablespoon parmesan cheese.
- Serve.
Nutrition Facts : Calories 267.1, Fat 11.1, SaturatedFat 2.4, Cholesterol 160.8, Sodium 149.7, Carbohydrate 30, Fiber 2.1, Sugar 3.3, Protein 11.6
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