- 1-1/2 cups cold cooked rice
- 2 green onions, chopped
- 1 small carrot, diced
- 1/4 cup fresh or frozen peas, thawed
- 4 teaspoons soy sauce
- 1 tablespoon minced fresh parsley
- 1 tablespoon vegetable oil
- 1 egg, beaten
- Salt and pepper to taste
- In a skillet, cook and stir the rice, onions, carrot, peas, soy sauce and parsley in oil until onions are tender and rice is heated through. Add egg; cook and stir until egg is completely set. Season with salt and pepper. Yield: 2 servings.
Originally published as Colorful Fried Rice in Reminisce Extra December 2001, p52
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