Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

Ingredients Nutrition

Directions

  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.