Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 6 tbsp. butter, divided

  3. 3 large eggs, beaten to blend

  4. 1 small onion, peeled and chopped

  5. 2 large cloves garlic, peeled and minced

  6. 1 medium carrot, peeled and chopped

  7. 1 medium green bell pepper, cored, seeded and chopped

  8. 2 tbsp. canned, minced jalapeno

  9. 3/4 tsp. ground coriander

  10. 3 1/2 cups cooled, cooked rice

Instructions Jump to Ingredients ↑

  1. Heat 1 tbsp. butter in a medium skillet over medium heat. Add eggs and cook until set and golden brown. Transfer eggs to a cutting board and cool completely. Chop eggs. Melt remaining 5 tbsp. butter in a large skillet over medium high heat. Add onion and garlic and cook, stirring, about 3 minutes until golden brown. Stir in carrot, bell pepper, jalapeno and coriander. Reduce heat and cook about 6 minutes, stirring occasionally, until carrot is tender. Stir in rice and chopped egg. Cook, stirring, about 3 to 5 minutes until heated through. Serve immediately.


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