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Prep Time
3 Mins
Cook Time
6 Mins
Yield
4 servings (serving size: 1 cup)

How to Make It

Heat sesame oil in large nonstick skillet over high heat. Add carrot and next 3 ingredients, and stir-fry until tender. Add cooked rice; stir-fry 2 minutes. Push rice mixture to sides of pan, forming a well in center. Add egg to center of pan, and let cook 30 seconds; toss with rice, and stir-fry until egg is cooked. Stir in soy sauce and water; cook until thoroughly heated.

Chef's Notes

Use instant brown rice to save time—it's ready in 10 minutes.

Cooking Light Superfast Suppers

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