This colorful, delectable dish vanishes quickly—our family of four can’t get enough of it. Bacon adds crispness and heartiness. Consider it when you need a different entree or brunch item.
—Sandra Thompson, White Hall, AR
Takes: 20 min. • Makes: 6 servings
4 Tbsp. butter, divided
4 large eggs, lightly beaten
3 cups cold cooked rice
1 pkg. (16 oz.) frozen mixed vegetables
1 lb. uncooked medium shrimp, peeled and deveined
1/2 tsp. salt
1/4 tsp. pepper
8 bacon strips, cooked and crumbled, optional
1. In a large skillet, melt 1 Tbsp. butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting the uncooked portion flow underneath. Remove eggs and keep warm.
2. Melt remaining butter in the skillet. Add rice, vegetables and shrimp; cook and stir 5 minutes or until shrimp turn pink. Chop eggs into small pieces; return to pan and sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Sprinkle with bacon if desired.
1 serving: 332 cal., 12g fat (6g sat. fat), 236mg chol., 422mg sod., 33g carb. (3g sugars, 4g fiber), 21g pro.