Ingredients:
1 1/3 Cup Cold Water
1 1/3 Cup Instant White Rice
2 Tablespoon Butter Or Margarine
1 Large Egg
1 Small Onion Chopped
1 Tablespoon Soy Sauce
1 Tablespoon Worcestershire Sauce
Shredded Carrots [optional]
Sauteed Chopped Onions In Sesame Seed Oil [optional]
Information:
Serving Size 6
225 Calories Per Serving
7 Grams Of Fat
Cooking Directions:
The first step is to bring the water to a boil. Than add your rice and remove it from the heat. Cover the saucepan and let it steam cook for 10 to 15 minutes until tender and fluffy. You can also add some butter to your steaming Rice if you like. Now add your butter to a large skillet on medium-high heat, add your beaten egg and onion and cook until eggs are done and onion is glazed, tender and crispy. Once egg is done cooking add the cooked rice and cook for 3-5 additional minutes. Add soy sauce and Worcestershire sauce at end and flip a few times to coat. Serve hot and enjoy. Dish goes well with chicken egg rolls.
