Stir-Fry Rice With Veggies - cooking recipe

Ingredients

1/2 cup chopped carrot
3 large eggs
2 large egg whites
2 tablespoons freshly grated parmesan cheese
1 tablespoon olive oil
1/2 cup chopped red onion
2 garlic cloves, minced
1/2 cup frozen tiny peas, thawed
2 tablespoons finely chopped red bell peppers
2 cups cooked long-grain rice (room temperature)
2 tablespoons finely chopped fresh basil
2 tablespoons pine nuts, toasted

Preparation

Cook carrots in small pot of boiling water until tender, about 5 minutes.
Drain In medium bowl, whisk eggs and egg whites until frothy.
Add 1 tablespoon parmesan cheese and season with salt and pepper.
heat oil in wok or skillet over medium heat.
Add onion and stir fry until almost tender, about 2 minutes.
Add garlic and stir-fry 1 minute.
Add carrots, peas, and red bell pepper.
Stir fry about 1 min until heated through.
Add rice and basil.
Stir fry until heated.
Add beaten egg mixture and stir and fold until eggs are set, about 2 minutes.
Season with salt and pepper to taste.
Spoon onto serving platter.
Sprinkle with pine nuts and 1 tablespoon parmesan cheese.
Serve.