Fried rice with eggs
4 servings
Ingredients
| Quantity | 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 | |
Directions
* 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