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Recipes
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1
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2
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3
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4
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5
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6
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Servings
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4
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8
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12
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16
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20
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24
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Ingredients
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Frozen peas and carrots
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Cold cooked rice
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3 C.
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6 C.
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9 C.
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12 C.
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15 C.
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18 C.
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On Hand Ingredients
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Canola oil, divided
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2 T.
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1/4 C.
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1/4 C. + 2 T.
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1/2 C.
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1/2 C. + 2 T.
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3/4 C.
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Eggs
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2
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4
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6
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8
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10
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12
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Reduced sodium soy sauce
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3 T.
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1/4 C. + 2 T.
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1/2 C. + 1 T.
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3/4 C.
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3/4 C. + 3 T.
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1 C. + 2 T.
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Black pepper
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1 dash
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1/8 t.
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1/4 t.
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3/8 t.
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1/2 t.
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1/2 t. + 1/8 t.
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 Assembly Directions:
In a large bowl, combine the peas and carrots, and rice. Mix well.
Freezing Directions:
Place rice mixture in a freezer bag or container. Seal, label, and freeze.
Serving Directions:
Thaw bag of rice mixture in refrigerator overnight.
Heat 1 T. oil in a large skillet. Dump rice mixture into the skillet. Cook and stir over medium heat, breaking up any chunks of rice, until hot, about 5 minutes. Push rice mixture to the side of the skillet. Add 1 T. oil to the empty side of the skillet and add the eggs. Cook and stir until eggs are thickened but still moist. Combine eggs with the rice mixture. Turn off heat. Stir in soy sauce and pepper. Serve.
Notes:
You can find bags of mixed frozen peas and carrots in your grocer's frozen vegetable section. You could also use
1/2 C. of frozen peas, and 1/2 C. of cooked chopped carrots per recipe instead.
You can use white rice or a mixture of white and brown rice for this recipe. You can also pre-make the entire
recipe and freeze it, so you just have to reheat it but it tastes fresher if you make it per the directions above. This
recipe only takes about 10 minutes to make, so it’s very quick and easy!
Nutritional Info:
Per Serving: 273 Calories; 10g Fat (31.6% calories from fat); 8g Protein; 38g Carbohydrate; 2g Dietary Fiber;
94mg Cholesterol; 510mg Sodium.
Exchanges: 2-1/2 Grain (Starch); 1/2 Lean Meat; 1-1/2 Fat.
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