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Fried Rice
  • Prep 15 min
  • Total 40 min
  • Servings 4

When you learn the basics of Fried Rice, you've a recipe in hand to make exactly as you'd like it. You'll find lots of tips and techniques with this recipe. ...MORE+ LESS-

Ingredients

Hot Cooked Rice
1
tablespoon vegetable oil
1
cup sliced mushrooms (3 ounces)
1
cup bean sprouts, rinsed and drained
2
medium green onions, sliced (2 tablespoons)
2
eggs
1
tablespoon vegetable oil
3
tablespoons soy sauce
Dash of pepper

Steps

Hide Images
  • 1
    Make Hot Cooked Rice.
  • 2
    While rice is cooking, heat 1 tablespoon oil in 10-inch skillet over medium heat 1 to 2 minutes. Cook mushrooms in oil about 1 minute, stirring frequently, until coated with oil.
  • 3
    Add bean sprouts, onions and rice to mushrooms. Stir-fry with a turner or large spoon, lifting and stirring constantly, until mixture is hot; remove from heat.
  • 4
    Beat eggs slightly in small bowl with fork. Push rice mixture to one side of skillet. Add 1 tablespoon oil to the cleared spot, then pour the eggs into this spot. Cook over medium heat, stirring constantly, until eggs are thickened and cooked throughout but still moist.
  • 5
    Stir eggs and rice mixture together. Stir in soy sauce and pepper.

Expert Tips

  • Make it your way. Substitute ingredients to suit your taste. Use chopped green bell pepper or sliced water chestnuts. Add leftover ham, chicken, pork or shrimp.
  • Cook extra rice the next time you are serving it with another meal. Refrigerate or freeze the leftover rice (you'll need about 3 cups) in an airtight container, use it for Fried Rice.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
285
Calories from Fat
70
% Daily Value
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
105 mg
Sodium
720 mg
Potassium
260 mg
Total Carbohydrate
44 g
Dietary Fiber
1 g
Protein
10 g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
16%
16%
Exchanges:
3 Starch; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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