Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons canola oil
  • 3 cups cooked long-grain white rice
  • 5 Hebrew National® Beef Franks, halved lengthwise, sliced (from 12-oz pkg)
  • 1-1/2 cups frozen peas and carrots
  • 2 tablespoons La Choy® Lite Soy Sauce
  • 3 eggs, lightly beaten

Instruction

  • Heat oil in large skillet or wok over medium-high heat. Add rice; cook 5 to 7 minutes or until hot and lightly browned, stirring occasionally. Remove from skillet; set aside.
  • Add frank pieces; cook 2 to 3 minutes or until browned, stirring occasionally. Add peas and carrots; cook 2 minutes more or until hot. Add rice and soy sauce; stir to combine.
  • Push rice mixture to one side of skillet. Add eggs to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled eggs into rice mixture.