Stir-Fry Rice With Veggies

BoxO'Wine's Note:

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.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• ½ cup chopped carrot
• 3 large eggs
• 2 large egg whites
• 2 tablespoons freshly grated parmesan cheese
• 1 tablespoon olive oil
• ½ cup chopped red onion
• 2 garlic cloves , minced
• ½ 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

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.