- 1 tablespoon oil
- 3 eggs, lightly beaten
- 1 (14.5 ounce) can chicken broth
- 1 (16 ounce) package frozen stir
- fry vegetables, thawed
- 2 tablespoons soy sauce
- 2 cups Minute® White Rice,
1. Heat oil in large skillet on
medium heat. Add eggs; cook until set,
stirring occasionally. Remove from skillet.
2. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice;
cover. Remove from heat. Let stand 5 minutes.
3. Stir in cooked eggs. Serve immediately.