Ingredients
4
4 servings
- •1 tablespoon oil
- •3 large eggs, lightly beaten
- •1 (16 ounce) package frozen stir-fry vegetables, thawed
- •1 (14.5 ounce) can chicken broth
- •2 tablespoons soy sauce
- •2 cups Minute® White Rice, uncooked
Instructions
- Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
- Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
- Stir scrambled eggs into rice mixture. Serve hot.
Nutritional Facts
Per 4 servings
- Calories: 382
- Carbohydrate: 60g
- Fat: 9g
- Fiber: 1g
- Protein: 14g
- Sugar: 5g
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