Fried Rice With Eggs
breakfast, chinese
2 cup cooked rice
4 green onions -- chopped with
1 tops
2 tablespoon bell peppers
2 tablespoon peanut oil
1 cup sliced mushrooms
2 tablespoon low sodium soy sauce
5 oz waterchestnuts, canned -- *
1 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
Yield: 4 servings