Stir-fry Rice With Veggies

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.