Serves: 4
Total Calories: 342

1 1/2 cups uncooked instant white rice
1 1/2 cups water
1 teaspoon oil
2 eggs, beaten
4 teaspoons dark sesame oil
1/2 cup frozen early June peas
1/3 cup , sliced green onion
1 cup fresh bean sprouts
1/4 cup soy sauce

1. Cook rice in water as directed on package.

2. Meanwhile, heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add beaten eggs tilt pan to form thin layer of egg. Lift edges of egg with small spatula to let uncooked egg flow to bottom of skillet. Cover cook 1 minute or until set. Slide egg from skillet onto cutting board. Set aside.

3. In same skillet, heat 4 teaspoons sesame oil over medium-high heat until hot. Add peas and onions cook and stir 1 to 2 minutes or until vegetables are crisp-tender.

4. Add cooked rice, sprouts and soy sauce cook and stir until rice is thoroughly heated.

5. Roll up egg cut into small strips. Cut strips into 2-inch lengths fold into rice mixture. Heat thoroughly. If desired, serve with additional soy sauce.

Nutrition Information Per Serving: Serving Size: 1 Cup * Calories: 250 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 2 g 10% * Cholesterol: 105 mg 35% * Sodium: 1090 mg 45% * Total Carbohydrate: 36 g 12% * Dietary Fiber: 2 g 8% * Sugars: 3 g * Protein: 9 g * Vitamin A: 6% * Vitamin C: 8% * Calcium: 4% * Iron: 15% * Dietary Exchanges: 2 Starch, 1 Vegetable, 1 1/2 Fat or 2 Carbohydrate, 1 Vegetable, 1 1/2 Fat

See Cook's Note: Know Your Rice and Cook's Note: To Cook Rice

Nutritional Facts:

Serves: 4
Total Calories: 342
Calories from Fat: 72

More Recipes from the Cook'n with Pillsbury Cookbook:
Antipasto Salad
Apricot-Glazed Carrots
Asian Dressing
Asian Noodle and Vegetable Salad
Au Gratin Potatoes
Baked Potatoes
Baked Squash with Pecan Brittle
Baked Stuffed Potatoes
Balsamic Couscous Salad with Sun-Dried Tomatoes and Olives
Barley Confetti Salad
Black Bean and Corn Salad
Boston Baked Beans
Bow Ties and Broccoli Alfredo
Broccoli with Sharp Cheddar Sauce
Brussels Sprouts with Bacon and Pecans
Buttercup Squash Casserole
Buttered Parmesan Noodles
Cabbage Stir-Fry
Carrots and Broccoli with Orange Browned Butter
Cashew-Curry-Chicken Salad
Cashew-Rice Pilaf
Cauliflower Parmesan
Cheese Sauce
Cheesy Garlic Grits
Cheesy Green Beans
Chef's Salad
Cherry Cream Gelatin Squares
Chinese Chicken Salad with Rice Vinegar Dressing
Cobb Salad
Coleslaw Deluxe
Cook's Note: About Pears
Cook's Note: Cooking Pasta
Cook's Note: Cooking Potatoes
Cook's Note: Grilling Vegetables
Cook's Note: How to Cut Fresh Pineapple
Cook's Note: How to Make Molded Salads
Cook's Note: How to Microwave Fresh Vegetables
Cook's Note: How to Steam Fresh Vegetables
Cook's Note: Know Your Rice
Cook's Note: Legumes
Cook's Note: Mushrooms
Cook's Note: Oil Variations
Cook's Note: Oil and Vinegar Salad Dressing
Cook's Note: Potato Pointers
Cook's Note: Potato Salad Types
Cook's Note: Preparing Dressings
Cook's Note: Preparing Legumes
Cook's Note: Summer Squash
Cook's Note: Tips for Molded Salads and Gelatin
Cook's Note: To Cook Rice
Cook's Note: Vinegar Varieties
Cook's Note: Watermelon Bowl
Cook's Note: Winter Squash
Cooked Salad Dressing
Cooking Potatoes
Corn off the Cob
Creamy Basil Mushrooms
Creamy Blue Cheese Dressing
Creamy Cucumber Dressing
Cucumbers in Sour Cream
Curry Wild Rice Salad
Dill Baby Carrots
Dressed-Up Deli Coleslaw
Dried Legumes Cooking Reference
Easy Cheesy Savory Polenta
Easy Noodles Romanoff
Fettuccine with Garlic-Herb Butter
French Potato Salad with Green Beans
Fresh Green Bean-Walnut Salad
Fresh Vegetable Cooking Reference
Fried Eggplant
Fruit `n Yogurt Pasta Salad
Garden Beans with Hot Bacon Dressing
German Potato Salad
Grandma's Potato Salad
Green Bean Casserole
Green Beans with Cashew Butter
Green Goddess Salad Dressing
Grilled Green Tomatoes
Grilled Steak and Potato Salad
Grilled Sweet Onions
Ham and Macaroni Picnic Salad
Harvard Beets
Home-Style Roasted Vegetables
Homemade Mayonnaise
Honey-Dijon Dressing
Honey-Orange-Poppy Seed Dressing
Italian Dressing
Lemon-Buttered Asparagus
Lemony Fruit Salad
Low-Fat Balsamic Vinaigrette
Low-Fat Creamy Herb Dressing
Low-Fat French Fries
Low-Fat Potato Salad
Maple-Cinnamon Sweet Potatoes
Margarita Fruit Salad
Mashed Rutabagas
Mixed Potato Salad
Molded Cranberry-Orange Salad
New Potatoes with Chive Butter
Nicoise Salad
Okra-Corn Medley
Old-Fashioned Chicken Salad
Orange Cream Squares
Parmesan Mushrooms and Onions
Party Caesar Salad
Pasta Cooking Reference
Pasta Seafood Salad
Pea Pod Medley
Pea Pods and Peppers
Peas and Mushrooms
Peppercorn-Chive Dressing
Perfect Mashed Potatoes
Pesto, Turkey and Pasta Salad
Potato Pancakes
Quick Brown Rice Pilaf
Quick Fried Rice
Quick Mushroom Risotto
Quick Tortellini Salad
Refrigerated Fruit Salad
Rice Cooking Reference
Rice and Barley Medley
Roasted Garlic Dressing
Roasted Pepper
Roasted Pepper with Garlic
Root Vegetable Saute
Russian Dressing
Salad Dressing Comparison
Salmon-Broccoli Salad in Shells
Savory Butter Roasted Corn
Savory Couscous
Scalloped Corn
Scalloped Potatoes
Seafood Salad with Crab Louis Dressing
Seasoned Oven Potatoes
Sesame Chicken and Wild Rice Salad
Seven-Layer Vegetable Salad
Shimmering Sunshine Salad
Slow-Cooked Beans
Smoked Turkey Waldorf Salad
Sour Cream-Buttermilk Dressing
Southern Citrus Salad
Southern Succotash
Spanish Rice
Spicy Nuggets and Vegetables
Spuds `n Onions
Steamed Nutmeg Spinach
Stuffed Sweet Potatoes
Suit Yourself Tuna Salad
Summer Fruit Combo
Summer Squash Saute
Sun-Dried Tomato Vinaigrette
Sunny Cauliflower-Broccoli Toss
Sweet-Sour Red Cabbage
Swiss Vegetable Casserole
Tabbouleh
Taco Salad
Tangy Carrot-Raisin Salad
Tangy French Dressing
Thousand Island Dressing
Three-Bean Salad
Tomato-Basil Dressing
Tomato-Mozzarella Platter
Tossed Salad
Tuscan Panzanella Salad
Types of Greens
Types of Mushrooms
Types of Winter Squash
Vegetable Kabobs with Lemon Pepper
Vegetable Sides
Vinegar and Oil Dressing
Waldorf Coleslaw
Waldorf Salad
When Vegetables are in their Prime
White Sauce
Wild Rice and Mushrooms
Wilted Spinach Salad
Zucchini with Tomatoes and Basil