Carrot Egg Bowl

Name: Carrot Egg Bowl with UNCLE BEN'S® READY RICE® Original Long Grain
Cook time: 43 min 30 s
Total time: 43 min 30 s
Yield: 4
Ingredients: 4 Carrots; 1 Orange; 2 tsp Ginger; 2 Tbsp Fresh Chives; 8 Eggs; 2 bags UNCLE BEN'S® READY RICE® Original Long Grain; 1/2 cup Vegetable Stock; 1/2 Tbsp Kosher Salt; 5/8 tsp Black Pepper; 2 Tbsp Olive Oil

with UNCLE BEN'S® READY RICE® Original Long Grain

43 m
10 ingredients
720 Cal

INGREDIENTS

4 Carrots
1 Orange
2 tsp Ginger
2 Tbsp Fresh Chives
8 Eggs
2 bags UNCLE BEN'S® READY RICE® Original Long Grain
1/2 cup Vegetable Stock
1/2 Tbsp Kosher Salt
5/8 tsp Black Pepper
2 Tbsp Olive Oil

STEPS

Soft Boil Eggs

Bring eggs and water to a boil over high heat.

Reduce heat; simmer for 4 minutes.
Ice & Peel Eggs

Add ice and water to small bowl.

Remove eggs from heat; add to prepared ice bath.

Cool for 90 seconds.

Carefully, peel eggs; cut in half. Season.
Chop Veggies

Prepare ingredients.

Set pan to high heat for 2 minutes.

Add oil & carrots to pan; cook for 3 minutes.
Cook Carrots

Add ginger, orange zest/juice, veg stock to carrots.

Cover & cook for 5 minutes.

Season & top with chives. Turn off heat.
Heat Rice

Gently squeeze the sides of the pouch to break apart the rice, and pour contents into a skillet.

Add water, and heat on medium-high heat, stirring occasionally, for 2 minutes or until heated thoroughly.
Serve

Serve carrots & eggs over rice.

Enjoy!