Minutes Prep time: 25
Minutes Total time: 25
Servings: 4
Difficulty: easy
2 tablespoons canola oil
3 cups cooked long-grain white rice, cooled completely
5 Hebrew National® Beef Franks, halved lengthwise, sliced (from 12-oz pkg)
1-1/2 cups frozen peas and carrots
2 tablespoons La Choy® Lite Soy Sauce
3 eggs, lightly beaten
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 44 mg | 4% |
| Carbohydrate | 43 g | 14% |
| Cholesterol | 172 mg | 56% |
| Total Fat | 28 g | 42% |
| Iron | 3 mg | 18% |
| Calories | 489 kcal | 24% |
| Sodium | 917 mg | 38% |
| Protein | 17 g | 33% |
| Saturated Fat | 8 g | 41% |
| Sugars | 4 g | 0 |
| Vitamin C | 5 mg | 8% |
Heat oil in large skillet or wok over medium-high heat. Add cooked rice; cook 5 to 7 minutes or until hot and lightly browned, stirring occasionally. Remove from skillet; set aside.
Add frank pieces; cook 2 to 3 minutes or until browned, stirring occasionally. Add peas and carrots; cook 2 minutes more or until hot. Add rice and soy sauce; stir to combine.
Push rice mixture to one side of skillet. Add eggs to empty side; cook without stirring until edges and bottom begin to set. Gently turn to scramble; continue cooking until set. Stir scrambled eggs into rice mixture.
Hot Dog Fried Rice
