Super Fast Stir-Fried Rice

You know those nights when you've just walked in the door after your kid's soccer game or football practice or whatever and you want to feed them something quick but healthy. You want to get some vegetables in those growing bodies too. This is the perfect thing! My new secret is this new already cooked brown rice called "Minute Ready to Serve Brown Rice" and you buy it in the grocery aisle with the rest of the rice products. It must already be selling like hotcakes because when I went back to my H-E-B to purchase more, they were out. They sell "flavored" rice just like this, but I got the plain kind for this recipe. Stir-fried rice is great when you have some leftover cooked chicken, pork, steak or shrimp from a previous meal.

Recipe:

Two packages Minute Ready to Serve Brown Rice (each package comes with two individually wrapped containers)

oil (whatever you prefer--grapeseed, canola or olive)

toasted sesame oil (optional)

soy sauce

frozen peas

chopped carrots

chopped white onion or green onion or both

can also use other veggies like broccoli or asparagus cut up small

2 eggs

cooked chicken, beef, pork, or shrimp (optional)

Coat a wide skillet with oil and heat to medium or medium high. If you like, add a little bit of toasted sesame oil for flavor. Saute the carrots and onion until soft. Add the peas and any other veggies you want to use and cook for a little bit or until done. Push the vegetables over to the far side of the skillet. Whip the eggs with a whisk then pour into the empty side of the skillet. Quickly stir the eggs until done, breaking them up into small pieces. Add 2-4 individual packets of the rice (don't have to precook it). Mix all together in the skillet and cook until the rice is heated thoroughly. Douse with soy sauce. If the rice gets too dry, then add a little more oil.

Wa-la -- you're done! And hungry people can be fed.