Use packaged cut-up vegetables for stir-fry to make this fried rice a snap. Or use leftover cooked vegetables, stir frying just until heated through.
10m
PREP TIME
10m
COOK TIME
213
CALORIES
9
INGREDIENTS
Use packaged cut-up vegetables for stir-fry to make this fried rice a snap. Or use leftover cooked vegetables, stir frying just until heated through.
10m
PREP TIME
10m
COOK TIME
213
CALORIES
9
INGREDIENTS
Ingredients 4 Servings
- 2 tablespoons oil, divided
- 1/2 cup chopped onion
- 1 cup cut-up vegetables for stir-fry
- 2 cups cooked rice
- 2 tablespoons soy sauce
- 2 teaspoons McCormick® Garlic Powder
- 1/2 teaspoon McCormick® Ground Ginger
- 1/2 teaspoon McCormick® Sesame Seed, (optional)
- 1 egg, lightly beaten
INSTRUCTIONS
- 1 Heat 1 tablespoon of the oil in large skillet on medium-high heat. Add onion and vegetables; stir fry 3 minutes or until tender.
- 2 Stir in rice, soy sauce, garlic powder, ginger and sesame seed; stir fry 3 minutes or until rice is heated through. Push rice mixture to side of skillet. Add remaining 1 tablespoon oil to middle of skillet. Add egg; scramble until set. Stir into rice mixture. Serve with additional soy sauce, if desired.
NUTRITION INFORMATION
(per Serving)
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