Yield: 4 servings
|2 cups||Cooked rice|
|4||Green onions -- chopped with|
|2 tablespoons||Bell peppers|
|2 tablespoons||Peanut oil|
|1 cup||Sliced mushrooms|
|2 tablespoons||Low sodium soy sauce|
|5 ounces||Waterchestnuts, canned -- *|
|1 cup||Pork -- cooked & cubed|
* 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if preferred. Use up to 2 cups.
Heat the oil in skillet; add onions, green peppers and mushrooms.
Saute until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce. Lower heat and cook 7-10 minutes, stirring frequently.
Mix in 3 eggs, slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed pork or other meat; heat for about 1 minute more. Serve while warm.
Recipe By : Jo Anne Merrill