“My mom found this recipe on the back of Lipton Recipe Secrets. My mom loves this rice. My mom uses a small can of peas and carrots. When I made this rice I used 2 cups of frozen peas and carrots.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup olive oil or 14 cup vegetable oil
  • 4 cups cooked rice
  • 2 garlic cloves, finely chopped
  • 1 ounce lipton recipe secrets onion and mushroom soup mix (1 envelope)
  • 12 cup water
  • 1 tablespoon soy sauce
  • 1 cup frozen peas and carrot, partially thawed
  • 2 eggs, slightly beaten

Directions

  1. In 12-inch nonstick skillet, heat oil over medium-high heat and cook rice and garlic, stirring constantly, 2 minutes or until rice is heated through.
  2. Stir in soup mix blended with water and soy sauce and cook 1 minute. Add peas and carrots and cook 2 minutes or until heated through.
  3. Make a well in center of rice and quickly stir in eggs until set. Stir eggs into rice and cook until done.

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