Quick Rice and Egg Stir-Fry

Nancy Raleigh
HBB

Belcamp, MD

Prep Time: 15–20 minutes

Cooking Time: 10 minutes

Makes 2 servings

⅓ cup chopped red bell pepper

⅓ cup chopped mushrooms

⅓ cup chopped green onions

1 tsp. olive oil

1 clove garlic, minced

1 tsp. minced fresh ginger, or ½ tsp. ground ginger

1 cup cooked rice

1 Tbsp. soy sauce

3 eggs

1 Tbsp. water

1½ Tbsp. fresh dill (½ Tbsp. dried), or 1½ Tbsp. fresh basil (½ Tbsp. dried)

1. Sauté bell peppers, mushrooms, and onions in oil over medium-high heat for 2 minutes.

2. Add garlic and ginger and stir-fry 1 minute more.

3. Add rice and stir-fry 2 minutes.

4. Blend soy sauce into rice/vegetable mixture.

5. Beat together eggs, water, and herbs until blended. Pour over rice mixture and stir-fry until eggs are firm.