1 egg, beaten
¾ cup uncooked regular long-grain white rice
1 ¾ cup Swanson® Chicken Broth (Regular, Natural Goodness® or Certified Organic)
1 Tbsp soy sauce
½ tsp garlic powder
¼ tsp ground ginger
1 medium carrot, sliced (about 1/2 cup)
2 green onion, thickly sliced (about 1/4 cup)
½ cup frozen pea
Spray a 10-inch nonstick skillet with vegetable cooking spray and heat for 1 minute over medium heat. Add the egg and cook until it's set. Remove the egg from the skillet.
Remove the skillet from the heat and spray it with cooking spray. Add the rice and cook until it's browned, stirring often.
Stir the broth, soy, garlic, 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 they're tender. Stir in the egg and heat through.