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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Feel free to add cubed chicken or steak to make this side a main dish. Pea pods also add some color and crunch. Carey Hunt, Portland, OR Ingredients:
1 teaspoon canola oil |
1 egg, beaten |
8 bacon strips, chopped |
1 cup chopped fresh mushrooms |
8 green onions, thinly sliced |
3 cups leftover cooked rice |
1 cup bean sprouts |
1 cup frozen peas, thawed |
1/4 cup reduced-sodium soy sauce |
Directions:
1. In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
2. In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through. Yield: 4 servings.
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