Egg and Beansprout Risotto

• 4 large eggs
• 1 large onions sliced
• 1 each green bell peppers deseeded, sliced
• 2 tablespoons vegetable oil
• 1/2 cup mushrooms sliced
• 1 cup cracked wheat (bulgur)
• 2 cup tomatoes, canned chopped
• 2 cup vegetable stock
• 1 cup mung bean sprouts
• 4 tablespoons sauce for stir-fry

1. Place the eggs in pan of cold water, bring to the boil and Drain, crack the shells immediately, then keep under running cold water until cool.
2. Leave in a bowl until required.
3. Cook the onion and pepper in the oil in a large frying pan for Add the mushrooms and cracked wheat, stir everything well, then add the chopped tomatoes and the vegetable stock.
4. Bring to the boil, then simmer for 10 minutes until the wheat is Meanwhile, shell the eggs, roughly chop three and cut the remaining one into quarters and set aside.
5. Add the chopped eggs to the wheat mixture and satay sauce Season well with salt and pepper, then turn the risotto into a some fresh coriander leaves, if using.

eggs, onions, green bell peppers, vegetable oil, mushrooms, cracked wheat, tomatoes, vegetable stock, bean sprouts

Taken from recipeland.com/recipe/v/egg-beansprout-risotto-39049 (may not work)