Total Time
20mins
Prep 10 mins
Cook 10 mins

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.

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.