Ingredients
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3/4 (14 oz) pkg boil-in-bag brown rice
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1 large red bell pepper
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1 bunch green onions
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2 cloves garlic
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5 large eggs
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1/2 tsp ground ginger
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1/2 tsp ground turmeric
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1 tbsp canola oil
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1 (10 oz) bag frozen peas, thawed
Steps
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.
