“This is a quick, easy side dish for any Chinese dish you might be serving. I usually use brown rice (personal preference) but I'm sure it's equally as good with white rice. I'm a big fan of the Onion Mushroom Soup Mix, but it is getting harder to find, so I'm sure you could substitute Beefy Onion, Golden Onion, or Onion instead.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat olive oil in 12-inch skillet or wok over medium-high and stir-fry rice constantly for 2 minutes or until rice is heated through. Stir in garlic.
  2. Blend together soup mix, water, and soy sauce. Add to rice and cook 1 minute. Stir in frozen peas and carrots and cook for another 2 minutes or until heated through.
  3. Make a well in the center of the rice and quickly stir in eggs until cooked.

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