Stir-Fried Rice


  • 1 tablespoon oil
  • 3 eggs, lightly beaten
  • 1 (14.5 ounce) can chicken broth

1 (16 ounce) package frozen stir-fry vegetables, thawed

  • 2 tablespoons soy sauce
  • 2 cups Minute(R) White Rice, uncooked


  1. Heat oil in large skillet on medium heat. Add eggs; cook until set, stirring occasionally. Remove from skillet.
  2. Add broth, vegetables and soy sauce to skillet; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes.
  3. Stir in cooked eggs. Serve immediately.