Recipe by Debbwl
This is a great way to use left over rice and meat. Posted for ZWT 9 and was posted to the web by dinaispo.
Top Review by Annacia
Oh yummy! I actually lowered the servings to 1 and then to 1/2 cup of the rice and all else accordingly. It was still a big brekkie for me but oh so good. I used leftover rice, some baked ham that was in the freezer. This is substantial enough to keep you going for a long while and in my opinion it's quite suitable for any meal of the day. The seasoning was spot on for me in this dish. In short, I loved it. Thanks Deb :D
- cooking spray
- 3 scallions, chopped
- 1 1⁄2 cups cooked brown rice
- 1⁄3 cup ham, pre-cooked and chopped
- 1 garlic clove, minced
- red pepper flakes, to taste
- creole seasoning, to taste
- 2 tablespoons celery, finely chopped
- 3 tablespoons green bell peppers, finely chopped
- 4 large eggs
- 1⁄2-1 ounce water
- 1 dash salt
- 1 dash black pepper
Directions See How It's Made
- Take a 9" heavy bottomed iron skillet or (less preferable) non-stick skillet and spray with cooking spray. Heat on medium flame.
- Chop 3 medium scallions and mince one garlic clove, then add to skillet. Reduce flame to medium low.
- Chop celery and green bell pepper together, and add to skillet. toss or stir vegetables around, so they do not burn.
- Then chop the ham and add to skillet. Allow to cook for one minute. Add the cooked rice to skillet and stir all ingredients.
- Add Creole seasoning and red pepper flakes according to taste.
- Allow to cook for two-three minutes, or until rice is heated through. While cooking, crack 4 large eggs in a bowl and whisk with water, salt, and pepper. Add egg mixture to rice and stir.
- Keep stirring to either a soft or hard scramble, according to taste.