CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Meats, Eggs |
Chinese |
Chinese |
4 |
Servings |
INGREDIENTS
2 |
c |
Cooked rice |
4 |
|
Green onions, chopped with |
|
|
Tops |
2 |
T |
Bell peppers |
2 |
T |
Peanut oil |
1 |
c |
Sliced mushrooms |
2 |
T |
Low sodium soy sauce |
5 |
oz |
Waterchestnuts, canned * |
|
|
See note |
1 |
c |
Pork, cooked & cubed |
3 |
|
Eggs |
INSTRUCTIONS
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
A Message from our Provider:
“Mad at God? Sure you’ve got the right person?”