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Fried Rice With Eggs
2 c Cooked rice
4 Green onions -- chopped with tops
2 tb Bell peppers
2 tb Peanut oil
1 c Sliced mushrooms
2 tb Low sodium soy sauce
5 oz Waterchestnuts, canned -- * See note
1 c Pork -- cooked & cubed
* 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.
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