1 tbsp. vegetable oil
3 eggs, lightly beaten
1 can (14.5 oz.) chicken broth
1 pkg. (16 oz.) frozen stir-fry vegetables, thawed
2 tbsp. soy sauce
2 cups MINUTE® White Rice, uncooked
Heat oil in large skillet on medium heat. Add eggs; scramble until done. Remove from skillet; cover to keep warm.
Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
Stir in scrambled eggs. Serve immediately.
Makes 4 servings.
© 2009 and ®/™ Riviana Foods Inc., used with permission.
Submitted by: Minute Rice
