Cooking Directions

• Spray a 10-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute.  Add the egg and cook until set, stirring occasionally. Remove the egg from the skillet.
• Remove the skillet from the heat and spray with cooking spray. Add the rice and cook until browned, stirring often.
• Stir the broth, soy sauce, garlic powder, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes.  Stir the onions and peas in the skillet. Cook for 5 minutes or until tender. Stir in the egg and cook until hot.

Ingredients

• 1 egg, beaten
• 0.75 cup uncooked long grain white rice
• 1.75 cups Vegetable or Chicken Broth
• 1 tablespoon reduced sodium soy sauce
• 0.5 teaspoon garlic powder
• 0.25 teaspoon ground ginger
• 1 medium carrot, peeled and sliced (about 1/2 cup)
• 2 green onion, thickly sliced (about 1/4 cup)
• 0.5 cup frozen peas