Similar to the taste of egg foo young, serve this delicious Oriental-style frittata for brunch or supper.
1/2 cup sliced green onions
1 clove garlic, minced
2 tablespoons vegetable oil
3 cups hot cooked rice
2 tablespoons soy sauce
1/2 teaspoon minced fresh ginger root
1/2 teaspoon ground black pepper
3 large eggs, lightly beaten
1/2 cup plain yogurt
- Cook onions and garlic in oil in 10-inch skillet until tender-crisp, about 2 minutes. Add rice, soy sauce, ginger and pepper. Toss until rice is evenly coated.
- Blend eggs with yogurt. Pour over hot rice mixture. Cover and cook over medium-low heat until eggs are just set, 7 to 12 minutes.
Makes 6 servings.
Recipe provided courtesy of the USA Rice Federation.