Vegetable Fried Rice

[Guest guest]

* Exported from MasterCook *

 

Vegetable Fried Rice

 

Recipe By :Flexible Fare by Sandra Rudloff

Serving Size : 6 Preparation Time :0:00

Categories : Rice

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons vegetable oil

2 eggs

1 yellow onion -- chopped

2 carrots -- peeled and chopped

3 stalks celery -- chopped

1 cup chopped fresh white mushrooms

4 cups cooked white rice

1 tablespoon soy sauce

1 cup sliced snow pea pods

 

1. In a wok or a large skillet, heat 1 teaspoon of the oil over medium heat.

Beat eggs and pour into wok. Scramble eggs until done, and remove from wok; set

aside.

 

2. Heat 2 teaspoons oil in wok. Add onion, carrots, celery and mushrooms.

Stir-fry on high heat until mushroom liquid is released and liquid has

evaporated. Vegetables should be tender-crisp. Remove vegetables from wok and

set aside.

 

3. Heat remaining 1 tablespoon oil in wok on high heat. Add rice and stir-fry

rice until hot. Add soy sauce and toss to mix well.

 

4. Add cooked egg, cooked vegetables and pea pods or peas to rice. Stir fry on

high heat until pea pods are tender-crisp. Serve immediately.

 

Servings: 6-8

 

MC'd by Badams 7/2005

 

Source:

" Flexible Fare: Personalize Recipes with Countless Variations by Sandra

Rudloff "

Copyright:

" Bristol Publishing Enterprises, 1999; ISBN: 1-55867-228-1 "

- - - - - - - - - - - - - - - - - - -

 

NOTES : This side dish can be a full meal when teamed with a light soup. Fried

rice is best when you use rice that was cooked the day before you make it.