- 2 cups uncooked instant rice
- 2 cubes chicken bouillon
- 1 cup snow peas
- 1 cup chopped onions
- 1 cup bean sprouts
- 3 eggs, beaten
- 2 tablespoons vegetable oil
- 2 teaspoons soy sauce, or to taste
- In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.
- To the rice add snow peas, onions and bean sprouts.
- In a small skillet over medium heat, scramble the eggs; add to rice mixture.
- Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
03/19/2017
recipepes.com
Fried Rice, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
