Ingredients
4 tablespoons butter, divided4 large eggs, lightly beaten3 cups cold cooked rice1 package (16 ounces) frozen mixed vegetables1 pound uncooked medium shrimp, peeled and deveined1/2 teaspoon salt1/4 teaspoon pepper8 bacon strips, cooked and crumbled, optional
Preparation
In a large skillet, melt 1 tablespoon butter over medium-high heat. Pour eggs into skillet. As eggs set, lift edges, letting uncooked portion flow underneath. Remove eggs and keep warm.
In the same skillet, melt the remaining 3 Tbsp. butter. Add the rice, vegetables and shrimp; cook and stir for 5 minutes or until shrimp turn pink. Meanwhile, chop eggs into small pieces. Return eggs to the pan; sprinkle with salt and pepper. Cook until heated through, stirring occasionally. Top with with bacon if desired.
