Overhead view of brunch rice on a white plate.

Brunch Rice

  • Servings
    4

Ingredients

  • ½ cup celery, sliced
  • ½ cup green pepper, diced
  • ½ cup fresh mushrooms, sliced
  • 1 tablespoon butter
  • 6 eggs, beaten
  • ¼ cup (2% low-fat) milk
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 cups cooked rice

Directions

  • Cook celery, green pepper and mushrooms in butter in large skillet over medium-high heat.
  • Combine eggs, milk, salt and black pepper in small mixing bowl. Reduce heat to medium and pour egg mixture over vegetables. Continue stirring until eggs are almost cooked, about 1 to 2 minutes. Add rice and stir to gently separate grains; heat thoroughly.

Nutrition Facts

  • Calories 245
  • Total Fat 11g
  • Cholesterol 328mg
  • Sodium 732mg
  • Carbohydrates 23g
  • Dietary Fiber 1g
  • Protein 12g