Ingredients
2
cups uncooked quick-cooking brown rice
2
eggs, beaten
1
tablespoon vegetable oil
2
medium carrots, sliced (1 cup)
8
medium green onions, sliced (1/2 cup)
1
clove garlic, finely chopped
2
cups snow (Chinese) pea pods, cut in half
1
cup bean sprouts
2
tablespoons soy sauce
Preparation
Cook rice as directed on package.
While rice is cooking, spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Pour beaten eggs over bottom of skillet and cook until firm; remove from skillet and set aside. When eggs are cool, cut into small pieces.
Heat oil in same skillet over medium-high heat. Cook and stir carrots, onions and garlic in oil 1 minute. Stir in pea pods and bean sprouts; cook and stir 2 minutes. Stir in rice and soy sauce; reduce heat to medium. Cook 2 minutes, stirring occasionally. Stir in eggs; cook until heated through.
