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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Tastes like a Chinese restaurant dish. Ingredients:
2 cups uncooked instant rice |
2 cubes chicken bouillon |
1 cup snow peas |
1 cup chopped onions |
1 cup bean sprouts |
3 eggs, beaten |
2 tablespoons vegetable oil |
2 teaspoons soy sauce, or to taste |
Directions:
1. In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.
2. To the rice add snow peas, onions and bean sprouts.
3. In a small skillet over medium heat, scramble the eggs; add to rice mixture.
4. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
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