Festival Fried Rice
Yield
4 servingsPrep
15 minCook
20 minReady
35 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
diced |
|
| ⅓ | cup |
scallions, spring or green onions
sliced, including tops |
|
| ⅓ | cup |
mushrooms
sliced |
|
| ¼ | cup |
green bell peppers
or red, diced |
|
| ¼ | cup |
green peas
frozen, thawed |
|
| 1 | each |
eggs
beaten |
|
| 2 | cups |
rice
cooked, chilled |
|
| 1 | tablespoon |
soy sauce, tamari
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | slices |
bacon
diced |
|
| 79 | ml |
scallions, spring or green onions
sliced, including tops |
|
| 79 | ml |
mushrooms
sliced |
|
| 59 | ml |
green bell peppers
or red, diced |
|
| 59 | ml |
green peas
frozen, thawed |
|
| 1 | each |
eggs
beaten |
|
| 473 | ml |
rice
cooked, chilled |
|
| 15 | ml |
soy sauce, tamari
|
|
Directions
Cook bacon in large skillet over medium-low heat until crisp.
Increase heat to medium.
Add onions, mushrooms, pepper, and peas; stir-fry for 1 minute.
Push vegetables aside; pour egg into skillet and scramble.
Add rice and soy sauce; stir until heated, gently separating grains.
