8 eggs, beaten lightly
2 C cooked rice
1 large chicken breast, diced small
1 green pepper, diced
1/2 onion, diced small
2-3 carrots, shredded
1/2 can of corn
3-4 T ketchup
- In a large wok, heat oil on medium high heat. Cook onions and carrots until lightly browned. Add chicken and cook though. And add peppers.
- Once peppers are slightly softened, add rice and stir until rice clumps break up. Add ketchup and cook until rice turns a nice orangey-red color.
- In a medium frying pan, add oil and heat to medium/medium-high heat. Pour about 2 eggs portion into the pan and swirl around the pan to make a crepe shape. While eggs are still not quite set, place a small portion of rice in the middle of the egg in a long strip and loosen the egg from the pan. Using a rubber scraper, pull 2 sides of the "egg crepe" up around the rice. Flip onto a place. Top with ketchup and serve.