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

1. Combine cream cheese and milk until nearly smooth; set aside. Preheat wok to medium heat.
2. Add 1 tablespoon oil.
3. Add half of eggs.
4. Lift tilt the wok to form a thin sheet of egg.
5. Cook, without stirring, about 2 minutes or until egg sheet is set.
6. Slide egg sheet onto a cutting board.
7. 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.
8. Add green pepper; stir 1 minute.
9. Add ham and mushrooms; stir 1 to 2 minutes.
10. Add rice; cook 1 minute.
11. Stir in egg strips.
12. Stir in cream cheese mixture; toss to coat.
13. 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)