Fried rice with eggs

Yield: 4 servings

Measure Ingredient
2 cups Cooked rice
4 Green onions -- chopped with
Tops
2 tablespoons Bell peppers
2 tablespoons Peanut oil
1 cup Sliced mushrooms
2 tablespoons Low sodium soy sauce
5 ounces Waterchestnuts, canned -- *
See note
1 cup Pork -- cooked & cubed
3 Eggs

* 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

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