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.
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.