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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 6 |
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This is great sidedish to have when you serving an asian entree. This recipe makes 2 3 serving packages which is perfect for my family. Proportion the recipe to best suit your needs. Ingredients:
1/2 cup frozen peas |
1/4 small onion, chopped |
1/2 cup carrot, chopped |
1/3 cup bell pepper, chopped |
4 cups cooked rice, cooled |
parsley flakes |
2 tablespoons olive oil |
4 eggs |
2 tablespoons soy sauce |
pepper, to taste |
Directions:
1. - Freezing Day -.
2. In a large bowl, combine the peas and carrots, rice, onion and parsley flakes.
3. Mix well.
4. Pour into 2 quart size freezer bags.
5. Seal, lable and freeze.
6. - Serving Day -.
7. Thaw bag of rice mixture overnight in fridge or run warm water over bag.
8. Heat 2 Tsp oil in a large skillet.
9. Dump rice mixture into the skillet.
10. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes.
11. Push rice mixture to the side of the skillet.
12. Add 1 tsp oil to the empty side of the skillet and add the eggs.
13. Cook and stir until eggs are thickened but still moist.
14. Mix rice in with egg breaking up egg into bite size pieces.
15. Turn off heat.
16. Stir in soy sauce and pepper.
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