1/4 cup chopped onion
2 Tbsp. chopped green pepper
2 Tbsp. vegetable oil
2 cups cooked rice
2 Tbsp. soy sauce
8 1/2 oz. can water chestnuts, drained and sliced thin
4 oz. can mushroom stems and pieces, drained
3 eggs, beaten
1/2 to 3/4 cup cooked pork (cut in tiny pieces) (optional)

Cook and stir onion and pepper in oil in 10-inch skillet for about 3 minutes. Stir in rice, water chestnuts, mushrooms, and soy sauce. Cook on low, stirring frequently, 5 to 7 minutes. Stir in eggs (and pork, if desired); cook and stir until eggs are done, about 4 to 5 minutes longer.


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