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.
1. 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.
2. 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.
3. 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.
4. 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.