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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Great recipe without all that oil. I wrote the recipe as written but I always add some kind of meat - usually ham or chicken. Ingredients:
2 eggs, slightly beaten |
1 1/2 cups long grain rice |
2 (14 1/2 ounce) cans oriental broth |
1/2 teaspoon garlic powder |
2 medium carrots, sliced |
4 scallions, sliced |
1 cup frozen peas |
Directions:
1. Heat a medium nonstick skillet coated with cooking spray on medium heat for 1 minute. Add eggs and cook 3-4 mins or until set, stirring often. Remove from pan; coarsely chop the eggs and set aside. In a large saucepan coated with cooking spray over medium heat, add rice. Cook 3-4 mins or until browned, stirring constantly.
2. Stir in broth, garlic powder and carrots. Bring to a boil; reduce heat to low. Cover and cook 15 minutes Add scallions and peas. Cook 5 mins more or until rice is done and most of the liquid is absorbed. Stir in reserved eggs and heat 1 min or until heated through.
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