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Mom's Fried Rice

 Mom's Fried Rice
Feel free to add cubed chicken or steak to make this side a main dish. Pea pods also add some color and crunch. Carey Hunt, Portland, OR
4 ServingsPrep/Total Time: 25 min.


  • 1 teaspoon canola oil
  • 1 egg, beaten
  • 8 bacon strips, chopped
  • 1 cup chopped fresh mushrooms
  • 8 green onions, thinly sliced
  • 3 cups leftover cooked rice
  • 1 cup bean sprouts
  • 1 cup frozen peas, thawed
  • 1/4 cup reduced-sodium soy sauce


  • In a large skillet, heat oil over medium-high heat. Pour egg into the
  • pan. As egg sets, lift edges, letting uncooked portion flow
  • underneath. When egg is completely cooked, remove to a plate. Set
  • aside.
  • In the same skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, reserving 2
  • tablespoons drippings. Saute mushrooms and onions in the drippings.
  • Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg
  • into small pieces; stir into the pan and heat through. Yield: 4
  • servings.
Nutritional Facts: 1-1/2 cups equals 368 calories, 15 g fat (5 g saturated fat), 73 mg cholesterol, 984 mg sodium,

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Mom's Fried Rice (continued)

Nutritional Facts: 44 g carbohydrate, 4 g fiber, 14 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer