Ham, Egg Breakfast Stir-Fry
- 1 (8 oz.) cream cheese with chives
- 1/4 c. milk
- 1 Tbsp. cooking oil
- 4 beaten eggs
- 1 Tbsp. cooking oil
- 2 Tbsp. onion, chopped
- 1 medium green pepper, cut into 3/4 inch pieces
- 8 oz. cooked ham, chopped
- 16 oz. mushrooms, sliced
- 2 c. chilled cooked rice
- Combine cream cheese and milk until nearly smooth; set aside. Preheat wok to medium heat.
- Add 1 tablespoon oil.
- Add half of eggs.
- Lift tilt the wok to form a thin sheet of egg.
- Cook, without stirring, about 2 minutes or until egg sheet is set.
- Slide egg sheet onto a cutting board.
- Cut into 3/4 inch wide strips. Repeat with remaining eggs, adding more cooking oil if necessary. Stir-fry chopped onion in 1 tablespoon hot oil 30 seconds.
- Add green pepper; stir 1 minute.
- Add ham and mushrooms; stir 1 to 2 minutes.
- Add rice; cook 1 minute.
- Stir in egg strips.
- Stir in cream cheese mixture; toss to coat.
- Cover; cook 1 minute.
cream cheese, milk, cooking oil, eggs, cooking oil, onion, green pepper, mushrooms, rice
Taken from www.cookbooks.com/Recipe-Details.aspx?id=896497 (may not work)