Cooked White Rice (Water, Rice, Salt), Onion, Green Peas, Carrots, Soy Sauce (Water, Soybeans, Salt, Vinegar), Spring Onions, Sesame Oil, Water, Sunflower Oil, Red Wine, Seasoned Rice Vinegar (Water, Rice Vinegar [Water, Rice]), Garlic, Cane Sugar, Salt, Ginger Powder, White Pepper, Thickener (Xanthan Gum).
Keep Frozen. HOW TO COOK: Cooking times may vary depending on your equipment. Cook to 165 degrees F. Stovetop: 1. Heat 1 Tbsp oil in large non-stick skillet or wok on HIGH 2 min; add rice. 2. Stir fry 7-8 min, stirring frequently. Microwave (1100 watts): 1. Pour rice into 1 ½-quart microwave-safe dish; cover. 2. Cook on HIGH 6-6 ½ min; stirring halfway through. Rest 1-2 min. Caution: Dish and contents will be HOT. Chef Tip: Stir a cooked scrambled egg into finished rice.
