1 1/4 cups long-grain rice
3 cups low-sodium chicken broth
2 tbsp. olive oil, divided
2 eggs, lightly beaten
1 medium carrot, peeled, diced
1 onion, peeled, diced
1/2 cup yellow peppers, diced
2 minced garlic cloves
1 tbsp. minced or grated fresh ginger root
1/2 cup frozen peas, thawed.

Prepare rice as directed on pkg, substituting chicken broth for water. Set aside.

In a large skillet over medium-high heat, heat 1 tbsp. oil, add eggs, cook 1 minute, stirring constantly. Remove from pan and set aside. In same skillet over medium-high heat, heat remaining oil, add diced carrots, onions, and peppers. Cook until vegetables are tender. Stir in minced garlic and ginger root, cook 1 minutes. Stir cooked rice, eggs, and peas into skillet. Cook 2 minutes or until heated through, stirring constantly.

Season with salt and pepper to taste. Spoon mix into a large serving bowl.

Submitted by: Sherry Monfils