Ingredients

1 3⁄4 cups pc pho broth

1 cup long-grain white rice, rinsed

2 tablespoons vegetable oil

1 carrot, finely chopped

1⁄2 onion, finely chopped

2 garlic cloves, minced

1⁄2 cup frozen pc baby peas

1 large egg, lightly beaten

2 green onions, thinly sliced

2 tablespoons pc naturally brewed soy sauce

Directions

1. Bring broth and rice to a boil in large saucepan. Reduce heat to low; cover and simmer until broth is absorbed, about 20 minutes. Remove from heat; let stand 10 minutes. Fluff with fork. Spread evenly on large baking sheet; cover loosely with plastic wrap. Refrigerate until rice is chilled and dry to the touch, about 1½ hours.

2. Heat oil in large nonstick skillet or wok over medium heat. Add carrot, onion and garlic; cook, stirring often, until softened, 2 to 3 minutes. Increase heat to medium-high. Add frozen peas and rice; cook, stirring often, until heated through, 3 to 4 minutes.

3. Push rice mixture to edge of skillet to make well in centre. Add egg to well; cook, without stirring, 1 minute. Break up egg into small pieces with spoon; stir into rice mixture and cook, stirring often, 2 to 3 minutes.

4. Stir in green onions and soy sauce.