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Instructions |
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Bring large pot of salted water to a boil. Add rice. Boil 15-20 mins. or until grains are tender. Drain in colander. Rinse with cold tap water until cooled.
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Refrigerate 20 mins. on baking sheet lined with plastic wrap.
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Heat oil in wok or large skillet on Medium-high heat. Break eggs into oil. Scramble with spatula.
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Add chilled rice and soy sauce. Stir 2 mins., or until rice is heated and eggs are cooked. Add peas and carrots Cook 1 min. to heat vegetables. Serve immediately.
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Originally Submitted
9/29/2015
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