Quick Fried Rice

1 cup instant brown rice
1/2 cup yellow squash, sliced
1/2 cup sweet red pepper, diced
1/2 cup green onion, chopped with tops
1 tbs margarine
2 eggs, lightly beaten
2 tsp soy sauce
1 - 1/4 cup water

In a medium saucepan, combine rice and water. Heat to boiling. Cover, reduce heat to low and simmer 10 minutes or until liquid is absorbed and rice is tender. Remove lid and allow to cook while vegetables cook.

In a medium sized nonstick skillet, cook and stir squash, pepper and onion in margarine over medium-low heat for 5 minutes. Add egg; continue to cook and stir just until eggs are cooked, about 2 minutes. Add rice to vegetable mixture; sprinkle with soy sauce. Cover skillet and cook over low heat 5 minutes or until rice is heated.

Serves 4.