Eggs are a great protein source for those on a budget and those looking to curb their meat intake. Bell peppers and green onions lend color and freshness.
Ingredients
- ¾ (14 oz) pkg boil-in-bag brown rice
- 1 large red bell pepper
- 1 bunch green onions
- 2 cloves garlic
- 5 large eggs
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 1 tbsp canola oil
- 1 (10 oz) bag frozen peas, thawed
Steps
- Prepare the rice according to package’s stovetop directions. Seed and finely chop the bell pepper. Finely chop the green onions and garlic. In a small bowl, whisk the eggs, ginger, and turmeric. Season with salt.
- Heat a 12-inch nonstick skillet on medium. Add the egg mixture and cook 3–4 min., until mostly set, stirring often. Transfer to a medium bowl.
- To same skillet, add the oil and increase heat to medium-high. Add bell pepper, green onions, and garlic. Cook 5–7 min., until golden, stirring often. Add the peas and cook 2 min., until warm.
- Add the cooked rice and eggs. Cook 1 min., stirring to break up any clumps. Remove from heat. Season with salt and pepper to taste.
Tags
- 6 for $10
- S1 2019
Nutrition information
- Calories 500kcal 25%
- Fat 14.0g 21%
- Saturated fat 3.4g 17%
- Carbs 72.0g 24%
- Sodium 207mg 9%
- 6.0g sugar
- 7.3g fiber
- 21.0g protein
- 316mg cholesterol
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