Fried Rice
Hot Cooked Rice — (below)
1 cup bean sprouts
3 ounces mushrooms
2 medium green onions with tops
1 tablespoon vegetable oil
2 eggs
1 tablespoon vegetable oil
3 tablespoons soy sauce
Dash pepper
HOT COOKED RICE
1 cup uncooked regular long-grain white rice
2 cups water
Prepare Hot Cooked Rice. While the rice is cooking, continue with the
recipe. If the rice is done before you need it, just remove the rice from
the heat and let it stand a few minutes until you’re ready.
Rinse the bean sprouts with cool water, and drain in a strainer. Cut off
the ends of the mushroom stems, and slice the mushrooms. You should have
about 1 cup. Peel and slice the green onions.
Heat 1 tablespoon oil in the skillet over medium heat 1 to 2 minutes. Cook
the mushrooms in the oil about 1 minute, stirring frequently, until they
are coated with oil.
Add the bean sprouts, onions and rice to the mushrooms. Stir-fry with a
turner or large spoon, lifting and stirring constantly, until the mixture
is hot. Remove the skillet from the heat.
Beat the eggs slightly in a small bowl with a fork. Push the rice mixture
to one side of the 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 but still moist.
Stir the eggs and rice mixture together. Stir in the soy sauce and pepper.
HOT COOKED RICE:
Heat the rice and water to boiling in the saucepan over high heat,
stirring occasionally to prevent sticking. Once mixture is boiling, reduce
heat just enough so mixture bubbles gently. Cover and cook about 15
minutes or until rice is fluffy and tender.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Cook:
“0:30″
Per serving: 284 Calories (kcal); 9g Total Fat; (30% calories from fat); 8g Protein; 41g Carbohydrate; 94mg Cholesterol; 809mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: 2-quart saucepan; 10-inch skillet
Tips
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, and use it for Fried Rice.
Substitute ingredients in Fried Rice to suit your taste. Use
chopped green bell pepper or sliced water chestnuts, or add
leftover ham or chicken. Make it exactly as you like it.
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