Saturday, February 10, 2007
Fried Rice with Eggs
Ingredient -- Preparation Method ---------------------- ------------ -------------------------------- 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. |
