Yield: 4 Servings
|¼ cup||Chopped onion|
|2 tablespoons||Chopped green pepper|
|2 tablespoons||Salad oil|
|2 cups||Cooked rice|
|2 tablespoons||Soy sauce|
|1 can||(5-oz) water chestnuts; drained; sliced thin|
|1 can||(3-oz) sliced mushrooms; drained|
|3 \N||Eggs; beaten|
In large skillet cook & stir onion & green pepper in oil until onion is tender. Stir in rice, water chestnuts, mushrooms & soy sauce. Cook over low heat 10 minutes, stirring frequently. Stir in beaten eggs & cook & stir 2-3 minutes longer. Makes about 4-5 servings of about ½ cup each.
MRS SUMITAKE (RINKO) HIRAISHI
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .