Ingredients:
1 cup long-grain white rice
1 MAGGI Chicken Flavor Bouillon Cube
1 tablespoon butter
2 large eggs, slightly beaten
2 tablespoons vegetable oil
1/2 boneless, skinless chicken breast half, diced
1/4 pound shrimp, peeled, deveined and chopped or imitation crabmeat
1/2 cup diced ham
2 large green onions, chopped
1 tablespoon MAGGI Seasoning Sauce
1 cup shredded romaine lettuce
1/4 cup peas
Directions:
COOK rice according to package directions, substituting bouillon for salt. Melt butter in large skillet over medium heat. Add eggs; cook just until set, tilting pan to let uncooked egg run under edges. Remove from skillet; set aside.
HEAT oil in large skillet or wok over medium-high heat. Add chicken, shrimp, ham and green onions. Cook until chicken is lightly browned and shrimp are pink. Add seasoning sauce; stir well. Add rice, lettuce and peas; toss well. Cut egg into thin strips; toss with rice.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
15 minutes
Cooling Time: 0 minutes
Servings: 6
In this recipe:
