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Leftover Rice Scramble




Source of Recipe


Linda K. Leone.-1/5/2004


List of Ingredients




1/2 C cooked brown rice,(cooked in turkey stock)
1/2 C cubed, cooked turkey
1/2 C cubed, cooked ham
1/4 C sliced celery
1/4 C diced onion
1/4 C straw mushrooms (or whatever you have on hand)
1/2 C bean sprouts
1 T chopped pimiento pepper, (fresh if you can get it)
1/4 C sliced water chestnuts
1/4 C sliced bamboo shoots
1/2 tsp chervil (or parsley)
1/2 tsp thyme
salt
pepper
3 eggs, beaten with 2 T half and half
soy sauce

Recipe



In a 10 inch skillet, saute the celery, onions, mushrooms, bean sprouts, pimiento, water chestnuts and bamboo. Pile rice on top and heat for 5 minutes.
Scrape ingredients into 1/2 of the fry pan. Scramble eggs in other half, fairly fast, just until still very wet. Scoop the rice-vegetable mixture on top of the eggs. Do not stir. Drizzle with soy sauce, then flip rice over so the egg is on the top. Cook 2 minutes on medium low for about 2 minutes, or until eggs are set to desired texture. Serve hot.