• 8servings
  • 30minutes
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, P
MineralsFluorine, Chromium, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups dry white rice

  2. 4 cups water

  3. 1/4 cup soy sauce

  4. 1 pinch ground ginger

  5. 3/4 medium onion , diced

  6. 16 ounces frozen peas and carrots, half a bag

  7. 1 tablespoon margarine or 1 tablespoon oil

  8. 3 eggs

Instructions Jump to Ingredients ↑

  1. Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!).

  2. Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do.

  3. Uncover and let cool for 15 minutes occasionally fluffing with a fork.

  4. Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice.

  5. Fry up your eggs scrambled style. Gently toss into rice mixture.


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