Creamy Rice Eggs

Remembered having rice scrambled with eggs at a hotel years ago. I remember them being very tasty but dry. This is my take on that dish.

• Ready In: 40 mins
• Serves: 3

Ingredients

• 1  cup white rice, cooked and cooled
• 5  egg whites
• 2  eggs
• 1⁄4-1⁄2 teaspoon kosher salt
• 1⁄4 teaspoon black pepper, fresh ground
• 1⁄2 tablespoon butter
• 1⁄4 cup  sweet red pepper, diced
• 2  green onions, small slice
• 2  tablespoons half-and-half cream
• 1⁄4 cup ham, diced (optional)
• 2 -3  slices  cooked bacon, crumbled (discard fat) (optional)
• 1  roma tomato, seeded, drained and diced (optional)
• 1⁄4 cup carrot, grated
•  Pam cooking spray

Directions

1. In medium sauté pan, melt butter over medium heat. Sauté red pepper, onion and whatever optional items you choose till soft.
2. Add rice, stir to warm (do not heat to hot) and remove from heat and set aside.
3. In large bowl, whisk eggs, half & half, and pepper until just starting to froth. DO NOT OVERBEAT!. Don't worry if you still see yellow streaks -- they will be incorporated later.
4. Bring water to boil in lower part of double boiler.
5. Spray upper part with Pam.
6. Pour in eggs in and DO NOT STIR!
7. Let cook until bubbles form around edges.
8. Drag spatula around edge and turn up in the middle. Let set again until bubbles form on outer edge.
9. Add rice mixture to eggs and gently fold.
10. Continue cooking until eggs are underdone just slightly for your taste.
11. Remove top of boiler from bottom. Allow heat of pot to finish the cooking process.
12. Salt as desired.
13. Serve hot.