Ingredients
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1 tablespoon oil
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3 large eggs, lightly beaten
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1 (16 ounce) package frozen stir-fry vegetables, thawed
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1 (14.5 ounce) can chicken broth
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2 tablespoons soy sauce
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2 cups Minute® White Rice, uncooked
Directions
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Heat oil in a large skillet over medium heat. Cook beaten eggs in hot oil until set, stirring occasionally. Remove scrambled eggs to a plate; set aside.
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Add vegetables, broth, and soy sauce to the same skillet; bring to a boil. Stir in rice; cover. Remove from heat and let stand for 5 minutes.
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Stir scrambled eggs into rice mixture. Serve hot.
