Ingredients Jump to Instructions ↓

  1. 1 cup long-grain white rice

  2. 1 MAGGI Chicken Flavor Bouillon Cube

  3. 1 tablespoon butter

  4. 2 large eggs, slightly beaten

  5. 2 tablespoons vegetable oil

  6. 1/2 boneless, skinless chicken breast half, diced

  7. 1/4 pound shrimp, peeled, deveined and chopped or imitation crabmeat

  8. 1/2 cup diced ham

  9. 2 large green onions, chopped

  10. 1 tablespoon MAGGI Seasoning Sauce

  11. 1 cup shredded romaine lettuce

  12. 1/4 cup peas

Instructions Jump to Ingredients ↑

  1. Cook rice according to package directions, substituting bouillon for salt.

  2. Melt butter in large skillet over medium heat. Add eggs; cook just until set, tilting pan to let uncooked egg run under edges. Remove from skillet; set aside.

  3. Heat oil in large skillet or wok over medium-high heat. Add chicken, shrimp, ham and green onions. Cook until chicken is lightly browned and shrimp are pink.

  4. Add seasoning sauce; stir well.

  5. Add rice, lettuce and peas; toss well.

  6. Cut egg into thin strips; toss with rice.


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