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