![](https://cdn.statically.io/img/www.allrecipes.com/thmb/zF7TMvIMVq54YbKXmBKt1tj44UA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/1451306-0c98796445d049a6b3f29630d3cf84e5.jpg)
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.
Recipe Tip
You can add sesame oil, five-spice powder, or Sriracha sauce for an extra kick.
Nutrition Facts (per serving)
382 | Calories |
9g | Fat |
60g | Carbs |
14g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 382 | |
% Daily Value * | |
Total Fat 9g | 11% |
Saturated Fat 2g | 10% |
Cholesterol 142mg | 47% |
Sodium 1534mg | 67% |
Total Carbohydrate 60g | 22% |
Dietary Fiber 1g | 3% |
Total Sugars 5g | |
Protein 14g | 28% |
Vitamin C 12mg | 13% |
Calcium 90mg | 7% |
Iron 1mg | 8% |
Potassium 68mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.