Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 to 2 ½ cups water, low sodium stalk or consommé
¾ teaspoon salt
1 tablespoon olive oil	(Optional)
1 ½ cup white or brown rice	Uncooked
4 green onions	Washed trimmed and sliced thin.
½ cup frozen peas and carrots
3 eggs
3 tablespoons lite soy sauce

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bring water, stock or consommés to a rolling boil (use larger amount of liquid if using brown rice).
2	Add salt and olive oil.
3	Slowing add rice and stir.
4	Cover and cook over slow heat.
5	White rice will take from 25 to 35 minutes, brown rice will take from 40 to 50 minutes.
6	If the rice becomes too dry, add ¼ cup or more of boiling water.
7	When grains have swelled to capacity, uncover the pot for about the last 5 minutes of cooking.
8	Continue to cook the rice over very low heat, shaking the pot from time to time until grains have separated.
9	Fluff the cooked rice with a fork.
10	Heat oil in a large skillet.
11	Toss in rice until hot and golden.
12	Add salt and green onions.
13	When these ingredients are well mixed hollow a center in the rice.
14	Break eggs into the hollow and scramble semi cooked, and then stir into the rice mixture.
15	Sprinkle with lite soy sauce and peas and carrots.
16	Stir and serve hot.	Internal temperature above 135 F.