• 8servings
  • 10minutes
  • 170calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B6, H, E
MineralsZinc, Fluorine, Chromium, Potassium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups uncooked instant rice

  2. 2 cubes chicken bouillon

  3. 1 cup snow peas

  4. 1 cup chopped onions

  5. 1 cup bean sprouts

  6. 3 eggs, beaten

  7. 2 tablespoons vegetable oil

  8. 2 teaspoons soy sauce, or to taste

Instructions Jump to Ingredients ↑

  1. In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.

  2. To the rice add snow peas, onions and bean sprouts.

  3. In a small skillet over medium heat, scramble the eggs; add to rice mixture.

  4. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.


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