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  • Prep 15 min
  • Total 40 min
  • Servings 4
  • Pinterest
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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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