| Prep Time: 5 minutes or less
Cook Time: 35 minutes
Serves: 4 Ingredients 1 cup rice, brown, cooked 2 tablespoons canola oil 20 fluid ounces chicken broth, fat-free, low-sodium 1/2 cup green onion, chopped 1 celery stalk, medium 2 eggs, large
Preparation - Please note that cook time may vary depending on what variety of rice is used, i.e., short- vs. long-cooking rice.
- In a large non-stick skillet, cook rice in hot oil over medium heat until golden brown (may smoke), stirring frequently.
- Reduce heat, and add chicken stock (20 fluid ounces is 2-1/2 cups) to rice.
- Simmer, covered, for 20 to 25 minutes or until rice is tender. Remove cover during last few minutes to allow evaporation.
- Wash and chop onion and celery; stir into rice. Cook uncovered until liquid is absorbed.
- Push rice mixture to the side, add eggs that have been scrambled, and cook until almost set. Blend egg into rice.
- Serve hot for best flavor. Season with black pepper and/or hot sauce, if desired.
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