Oriental Rice

My Grandad and mom used to make this all the time when I was younger...not sure where the original recipe came from but it's very yummy and you can add so much to jazz it up. Jasmine rice is a MUST, some reason any other rice will not cook all the way. You can half, double or triple as needed. My picky 4 y/o loves this! Very easy to make and ready to eat in no time and freezes well.

• Ready In: 25 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine
• 1  cup  jasmine rice (uncooked)
• 10 1⁄2 ounces  French onion soup (any brand)
• 8  ounces mushrooms (whichever kind you like...retain juice)
• 1  tablespoon soy sauce (or to taste)
• 2  eggs, beaten (optional)
• 15  ounces  peas and carrots (optional)
• 1 -3  lb  cooked chicken (optional) or 1 -3  lb cooked pork, cut into cubes (optional)

Directions

1. Melt butter then add rice and mushrooms (peas w/ carrots if used) brown for 10 minutes. Add mushroom juice and soup (eggs, chicken or pork if used) and soy sauce, bring to a boil then simmer on low heat for 15-20 minutes or until rice is done.