Recipe By : Jo Anne Merrill
Serving Size : 4 Preparation Time :0:20
Categories : Brunch Chinese
Rice Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cooked rice
4 green onions -- chopped with tops
2 tablespoons bell peppers
2 tablespoons peanut oil
1 cup sliced mushrooms
2 tablespoons low sodium soy sauce
5 ounces waterchestnuts, canned -- * see note
1 cup pork -- cooked & cubed
3 eggs
* 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.
