INGREDIENTS
- 2 tablespoons sesame oil
- 2½ cups leftover white or brown rice
- 2 packets Instant Ramen Bone Broth
- 1 tablespoon low-sodium tamari or soy sauce*
- 1 tablespoon water
- ¾ cup frozen peas and carrots mix
- 2 eggs
- 6 scallions, thinly sliced and separated into whites and greens
- 1 tablespoon toasted sesame seeds
- *For gluten-free use tamari
DIRECTIONS
Add sesame oil to a non-stick skillet over high heat. Add the scallion whites and cook for 1 minute. Stir, then add rice. Using a wooden spoon or spatula, press the rice into a flat layer. Fry until the rice just begins to brown and crisp, about 3–5 minutes. Add the instant beverage mix, soy sauce, water, and peas and carrots mix. Stir thoroughly to combine and cook for 1–2 minutes. Make a well in the center of the pan and add the eggs to it. Stir the eggs vigorously so the whites and yolks combine, and cook until just scrambled. Stir the eggs into the rice mixture and remove from heat. Serve hot with toasted sesame seeds and plenty of scallion greens.
