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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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My mom found this recipe on the back of Lipton Recipe Secrets. My mom loves this rice. My mom uses a small can of peas and carrots. When I made this rice I used 2 cups of frozen peas and carrots. Ingredients:
1/4 cup olive oil or 1/4 cup vegetable oil |
4 cups cooked rice |
2 garlic cloves, finely chopped |
1 ounce lipton recipe secrets onion and mushroom soup mix (1 envelope) |
1/2 cup water |
1 tablespoon soy sauce |
1 cup frozen peas and carrot, partially thawed |
2 eggs, slightly beaten |
Directions:
1. In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
2. Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
3. Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.
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