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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Merrill Powers from Spearville, Kansas uses her microwave to fix this full-flavored side dish. Since most any leftover meat, poultry or seafood can be added to the rice, it's versatile as well. Ingredients:
1 tablespoon canola oil |
1/2 cup sliced green onions |
1 medium carrot, shredded |
1 garlic clove, minced |
2 cups water |
1 cup uncooked long grain rice |
1 tablespoon beef or chicken bouillon granules |
3/4 cup frozen peas, thawed |
2 tablespoons soy sauce |
1-1/4 cups chopped cooked ham, pork or shrimp, optional |
2 eggs |
Directions:
1. In a 2-qt. microwave-safe dish, combine the oil, onions, carrot and garlic. Cover and microwave on high for 2-3 minutes or until vegetables are crisp-tender.
2. Stir in water, rice and bouillon. Cover and cook on high for 9-12 minutes or until rice is tender and liquid is absorbed, stirring once. Stir in peas, soy sauce and ham if desired. Cover and let stand for 5 minutes.
3. Meanwhile, in a small microwave-safe bowl, beat the eggs. Cover and heat on high for 1 to 1-1/2 minutes or until firm. Cut into small pieces; stir into rice mixture. Serve immediately. Yield: 4 servings.
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