|Prepare rice as directed on package, substituting chicken broth for water; set aside to cool. |
In a large skillet over medium-high heat, heat 1 tablespoon oil. Add eggs, cook 1 minute, stirring constantly. Remove from pan; 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 minute.
Stir cooked rice, eggs and peas into skillet. Cook 2 minutes or until heated through, stirring constantly.
Season with salt and pepper to taste.
|Prep Time: 15 minutes|
Cook Time: 10 minutes
|-||1 1/4 cups long-grain rice|
|-||3 cups low-sodium chicken broth|
|-||2 tablespoons olive oil, divided|
|-||2 eggs, lightly beaten|
|-||1 carrot, peeled, diced|
|-||1 onion, diced|
|-||1/2 cup bell pepper, diced (optional)|
|-||2 cloves garlic, minced|
|-||1 tablespoon fresh ginger root, minced or grated|
|-||1/2 cup frozen peas|