Egg Fried Rice Recipe
Ingredients
2 cups long grain rice
2 cups chicken broth
2 cups water
2 tbsp Worcestershire sauce
1 tbsp margarine
2 tsp salt
2 garlic cloves, chopped
3 tbsp vegetable oil
3 cups fresh vegetables, chopped
5 eggs, lightly beaten
Directions
In a large saucepan, combine first 7 ingredients.
Bring to a boil.
Reduce heat.
Cover.
Simmer 20 minutes.
In a wok or large skillet, heat 1 tbsp (15 mL) oil.
Stir fry vegetables until tender crisp.
Remove.
Set aside.
Add 1 tbsp (15 mL) oil into wok.
While stirring, cook eggs.
Remove.
Set aside with vegetables.
Pour remaining oil into wok.
Add rice, vegetables and eggs.
Stir fry to reheat mixture.
Bring to a boil.
Reduce heat.
Cover.
Simmer 20 minutes.
In a wok or large skillet, heat 1 tbsp (15 mL) oil.
Stir fry vegetables until tender crisp.
Remove.
Set aside.
Add 1 tbsp (15 mL) oil into wok.
While stirring, cook eggs.
Remove.
Set aside with vegetables.
Pour remaining oil into wok.
Add rice, vegetables and eggs.
Stir fry to reheat mixture.
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