 | | Directions | | Prepare rice as directed on package, substituting chicken broth for water; set aside to cool. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add eggs, cook 1 minute, stirring constantly. Remove from pan; set aside. In same skillet over medium-high heat, heat remaining oil, add diced carrots, onions and peppers. Cook until vegetables are tender. Stir in minced garlic and ginger root, cook 1 minute. Stir cooked rice, eggs and peas into skillet. Cook 2 minutes or until heated through, stirring constantly. Season with salt and pepper to taste. |
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1 1/4 cups long-grain rice |
| - | | 3 cups low-sodium chicken broth |
| - | | 2 tablespoons olive oil, divided |
| - | | 2 eggs, lightly beaten |
| - | | 1 carrot, peeled, diced |
| - | | 1 onion, diced |
| - | | 1/2 cup bell pepper, diced (optional) |
| - | | 2 cloves garlic, minced |
| - | | 1 tablespoon fresh ginger root, minced or grated |
| - | | 1/2 cup frozen peas |
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