Scrambled Vegetable Eggs on Top of Vegetable Fried Rice Share

Vege Eggs
4 eggs, scrambled
2 T cold water or evaporated milk
Pinch of salt and black pepper
Pinch of Oregano powder (optional)
1 T canola oil
1 medium size onion, chopped
1 medium size red or green bell pepper, chopped
1 medium size carrot, chopped
1 medium size potato, chopped



Fried Rice
2 to 3 cups leftover rice
Pinch of salt and black pepper
Pinch of Dried Oregano or Thyme



Mix the first four ingredients in a bowl. Heat oil in a pan, then add the onion and the vegetables. Stir fry until vegetables are tender. Set aside one-half of the sautéed vegetables. Then, add the scrambled eggs. Stir until set according to preference (I like it not too dry). Remove from pan.
In the same pan, place the leftover rice until heated then stir in the half of the stir-fried vegetables. Add pinch of salt and black pepper as well as dried Oregano or Thyme, if desired.