1 egg, beaten0.75 cup uncooked long grain white rice1.75 cups Vegetable or Chicken Broth1 tablespoon reduced sodium soy sauce0.5 teaspoon garlic powder0.25 teaspoon ground ginger1 medium carrot, peeled and sliced (about 1/2 cup)2 green onion, thickly sliced (about 1/4 cup)0.5 cup frozen peas
Spray a 10-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the egg and cook until set, stirring occasionally. Remove the egg from the skillet.Remove the skillet from the heat and spray with cooking spray. Add the rice and cook until browned, stirring often.Stir the broth, soy sauce, garlic powder, ginger and carrot in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir the onions and peas in the skillet. Cook for 5 minutes or until tender. Stir in the egg and cook until hot.