Ingredients
1/4 cup Olive Oil
4 cups cooked rice
2 cloves garlic, finely chopped
1 envelope Onion Mushroom Soup Mix
1/2 cup water
1 Tbsp. soy sauce
1 cup frozen green peas and carrots, partially thawed
2 eggs, slightly beaten
Method
1, In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook rice, stirring constantly, 2 minutes or until rice is heated through. Stir in garlic.
2. Stir in Onion Mushroom Soup Mix blended with water and soy sauce and cook 1 minute. Stir in 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 cooked.
RECIPE TIP: For Simple Savory Rice, in 2-quart saucepan, bring 2-1/2 cups water to a boil. Stir in 1 envelope Soup Mix (any variety) and 1 cup regular or converted rice. Simmer covered 20 minutes or until rice is tender.
2. Stir in Onion Mushroom Soup Mix blended with water and soy sauce and cook 1 minute. Stir in 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 cooked.
RECIPE TIP: For Simple Savory Rice, in 2-quart saucepan, bring 2-1/2 cups water to a boil. Stir in 1 envelope Soup Mix (any variety) and 1 cup regular or converted rice. Simmer covered 20 minutes or until rice is tender.
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