| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Eggs | Chinese | Chinese | 4 | Servings |
INGREDIENTS
| 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 |
| 3 | Eggs |
INSTRUCTIONS
* 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. Recipe By : Jo Anne Merrill From: Date: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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