Fried Rice
Recipe from
Better Homes and Gardens
For a fast side dish, start with precooked rice. Turn it into a main dish by simply adding shrimp or tofu.

Servings:
Makes 4 main dish servings.
Total Time:
30 mins
Ingredients
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2eggs, beatensee savings

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1 teaspoonsoy saucesee savings

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1 teaspoonsesame oil or vegetable oilsee savings

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1clove garlic, mincedsee savings

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1 tablespooncooking oilsee savings

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1stalks celery, thinly bias-sliced (1/2 cup)see savings

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3/4 cupfresh mushrooms, slicedsee savings

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1 8.8-ounce pouchcooked white ricesee savings

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1medium carrot, shreddedsee savings

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1/2 cupfrozen peas, thawedsee savings

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2 tablespoonssoy saucesee savings

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2green onions, sliced (about 1/4 cup)see savings

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Directions
1.
In a small bowl combine eggs and 1 teaspoon soy sauce. Set aside.
2.
Pour 1 teaspoon sesame oil into a wok or large skillet. Preheat over medium heat. Add garlic and egg mixture and stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.
3.
Pour 1 tablespoon cooking oil into the wok or skillet. (Add more oil as necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms, stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4.
Add cooked rice, carrot, and peas. Sprinkle with 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.
5.
Makes 6 side dish servings
6.
6. Shrimp Fried Rice: Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main dish servings. Per serving for shrimp and tofu viariations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carbo., 3 g fiber, 26 g pro.Daily Values: 51% vit. A, 15% vit. C, 7% calcium, 22% ironExchanges: 1/2 Veg., 1 1/2 Starch, 3 Very Lean Meat, 1 1/2 Fat
7.
Tofu Fried Rice: Add 8 ounces extra firm tofu, cut into 3/4-inch cubes when adding the rice. Makes 4 main dish servings.
Nutrition information
Per serving: Calories 141, Total Fat 6 g, Saturated Fat 1 g, Cholesterol 71 mg, Sodium 418 mg, Carbohydrate 18 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 8%, Calcium 3%, Iron 5%. Exchanges: Vegetable .5, Starch 1, Fat 1. Percent Daily Values are based on a 2,000 calorie diet.
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