Fried Rice And Egg Skillet



    • 2 tablespoons cooking oil
    • 6 cups fresh vegetables, sliced (onions, celery, sweet red and green peppers and zucchini)
    • 2 cups white rice, cooked
    • 1 (14.5 oz.) can reduced- sodium chicken broth
    • 2 teaspoons cornstarch
    • 1 tablespoon reduced-sodium soy sauce
    • 2 teaspoons sesame oil
    • 1 teaspoon ground ginger
    • 1/2 teaspoon salt, optional
    • 4 hard-cooked eggs, cut into wedges
    • 1 cup fried chow mein noodles


    Heat oil in large skillet over medium-high heat. Add vegetables and cook, stirring constantly, until crisp-tender. Stir in rice. In medium bowl, stir together broth, cornstarch, soy sauce, sesame oil, ginger and salt, if desired. Pour over vegetable mixture. Cook, stirring over medium-high heat, until sauce in slightly thickened. To serve, top with eggs and chow mein noodles.