Ham, Egg Breakfast Stir-Fry - cooking recipe

Ingredients

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

Preparation

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