Heat a medium nonstick skillet coated with cooking spray over medium heat. Pour in the beaten eggs and scramble gently for 3-4 minutes until just set, stirring frequently.
Transfer eggs to a plate, chop coarsely, and set aside.
In a large saucepan coated with cooking spray, toast the rice over medium heat for 3-4 minutes, stirring constantly until lightly golden and fragrant. (This blooming step awakens the rice's nutty aromatics - don't skip it even without oil.)
Add the broth, garlic powder, and diced carrots. Bring to a vigorous boil.
Reduce heat to low, cover tightly, and simmer for 15 minutes.
Scatter the scallions and frozen peas over the rice without stirring. Cover and cook 5 minutes more until rice is tender and most liquid is absorbed.
Gently fold in the reserved scrambled eggs and heat through for 1 minute. Taste and adjust seasoning as needed.
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