Saturday, May 29, 2010
1/4 c. olive oil
4 c. cooked rice
2 cloves garlic, finely chopped
1 envelope onion mushroom soup mix (or just onion soup mix)
1/2 c. water
1 T. soy sauce
1 c. frozen peas and carrots, partially thawed
2 eggs, slightly beaten
Heat olive oil in 12 inch nonstick skillet over med-high heat and cook rice, stirring constantly, 2 minutes or until rice is heated through. Stir in garlic.
Blend soup mix with water and soy sauce. Stir into rice and cook 1 minute. Stir in peas and carrots and cook 2 minutes or until heated through.
Make a well in center of rice and quickly stir in eggs until cooked.
Add cooked chicken or ham or shrimp if desired.