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HOT DOG FRIED RICE

Active Time : 25 Minutes
Total Time : 25 Minutes
Serves : 4
INGREDIENTS
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (16 oz each) frozen P.F. Chang's® Steamed White Rice
  • 5 from 12-oz pkg Hebrew National® Beef Franks, halved lengthwise, sliced
  • 1-1/2 cups frozen peas and carrots
  • 2 tablespoons La Choy® Lite Soy Sauce
  • 3/4 cup Egg Beaters® Original
DIRECTIONS

Heat oil in large skillet or wok over medium-high heat. Add rice; cook 5 to 7 minutes or until hot and lightly browned, stirring occasionally. Remove from skillet; set aside.

Add frank pieces; cook 2 to 3 minutes or until browned, stirring occasionally. Add peas and carrots; cook 2 minutes more or until hot. Add rice and soy sauce; stir to combine.

Push rice mixture to one side of skillet. Add Egg Beaters to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled Egg Beaters into rice mixture.