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Ham and Egg Breakfast Stir Fry

  Cream cheese with chives 8 Ounce (1 Container, Soft-Style)
  Milk 1⁄4 Cup (4 tbs)
  Cooking oil 1 Tablespoon
  Eggs 4 , beaten
  Chopped onion 2 Tablespoon
  Green pepper 1 Medium, cut into 3/4-inch pieces
  Fully cooked ham 8 Ounce, chopped
  Canned sliced mushrooms 6 Ounce, drained
  Chilled cooked rice 2 Cup (32 tbs)

Combine cream cheese and milk till nearly smooth; set aside.
Preheat a wok or large skillet over medium heat.
Add cooking oil to the wok or skillet.
Add about half of the eggs.
Lift and tilt the wok to form a thin sheet of egg.
Cook, without stirring, about 2 minutes or till 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.
Return the wok or skillet to high heat.
Add oil.
Stir-fry chopped onion in hot oil for 30 seconds.
Add green pepper to wok and stir-fry for 1 minute more.
Add ham and mushrooms and stir-fry for 1 to 2 minutes or till heated through.
Add the rice.
Cook and stir about 1 minute or till heated through.
Stir in egg strips.
Stir in cream cheese mixture and toss to coat.
Cover and cook for 1 minute.

Recipe Summary

Difficulty Level: 
Stir Fried
Quick, Healthy
Cook Time: 
10 Minutes

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2258 Calories from Fat 1247

% Daily Value*

Total Fat 144 g221%

Saturated Fat 57.4 g286.8%

Trans Fat 0 g

Cholesterol 1229.7 mg409.9%

Sodium 1874.4 mg78.1%

Total Carbohydrates 130 g43.3%

Dietary Fiber 4.1 g16.4%

Sugars 20.4 g

Protein 109 g217.6%

Vitamin A 76.2% Vitamin C 205.9%

Calcium 23.4% Iron 65.3%

*Based on a 2000 Calorie diet

Ham And Egg Breakfast Stir Fry Recipe