Mom’s Fried Rice
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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, Oregon
Ingredients
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1 teaspoon canola oil
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1 large egg, beaten
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8 bacon strips, chopped
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1 cup chopped fresh mushrooms
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8 green onions, thinly sliced
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3 cups leftover cooked rice
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1 cup bean sprouts
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1 cup frozen peas, thawed
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1/4 cup reduced-sodium soy sauce
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/2 cups: 368 calories, 15g fat (5g saturated fat), 73mg cholesterol, 984mg sodium, 44g carbohydrate (3g sugars, 4g fiber), 14g protein.
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