Serves 4

Prep time 5 min

Cook time 20 min


1 Tbsp. vegetable oil

1 egg, beaten

2 cups College Inn® chicken broth

2 Tbsp. reduced sodium soy sauce

2 tsp. minced fresh ginger

1 cup uncooked long-grain white rice

1 can (14.5 oz.) Del Monte® Peas & Carrots, drained

2 green onions, thinly sliced


  1. Heat oil in a large non-stick skillet over medium-high heat. Add egg; cook until set. Chop and set aside.

  2. Bring broth, soy sauce and ginger to a boil in same skillet. Add rice; cover and reduce heat to low.  Cook 15 to 20 minutes or until liquid is absorbed. Stir in egg, vegetables and green onion.

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