Step 1

In a saucepan, bring 1 cup of chicken broth to a boil. If using frozen veggies, add now and bring back to boil. Add 1 ⅓ cup Minute Rice, remove from heat and cover for 5 minutes.

Step 2

Chop a small onion while heating 1 tablespoon butter over medium-high heat in a large nonstick pan. Add the egg and break it up to scramble it and add the onion right away also. Cook until the egg is done and onion clearing. About 3 minutes.

Step 3

Add the rice to the egg/onion along with 3 tablespoon soy sauce.

Step 4

Add extra optional ingredients at this point. "Fry” for 3-4 minutes over medium-high heat.