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Home -> Fruits, grains & veggies -> Grains
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
6 tbsp. butter, divided 3 large eggs, beaten to blend 1 small onion, peeled and chopped 2 large cloves garlic, peeled and minced 1 medium carrot, peeled and chopped 1 medium green bell pepper, cored, seeded and chopped 2 tbsp. canned, minced jalapeno 3/4 tsp. ground coriander 3 1/2 cups cooled, cooked rice
Directions
Heat 1 tbsp. butter in a medium skillet over medium heat. Add eggs and cook until set and golden brown. Transfer eggs to a cutting board and cool completely. Chop eggs. Melt remaining 5 tbsp. butter in a large skillet over medium high heat. Add onion and garlic and cook, stirring, about 3 minutes until golden brown. Stir in carrot, bell pepper, jalapeno and coriander. Reduce heat and cook about 6 minutes, stirring occasionally, until carrot is tender. Stir in rice and chopped egg. Cook, stirring, about 3 to 5 minutes until heated through. Serve immediately.
Serves 4.
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