Title: Fried Rice with Eggs
Categories: Chinese
Yield: 4 Servings

2 c Cooked rice
4 Green onions -- chopped with
Tops
2 tb Bell peppers
2 tb Peanut oil
1 c Sliced mushrooms
2 tb Low sodium soy sauce
5 oz Waterchestnuts, canned -- *
See note
1 c Pork -- cooked & cubed
3 Eggs

* 1 small can, sizes vary ** Add cooked chicken or beef instead of pork if
preferred. Use up to 2 cups.

Heat the oil in skillet; add onions, green peppers and mushrooms. Saute
until tender. Stir in the cooked rice, sliced waterchestnuts and soy sauce.
Lower heat and cook 7-10 minutes, stirring frequently. Mix in 3 eggs,
slightly beaten, and stir constantly for about 3-4 minutes. Add the cubed
pork or other meat; heat for about 1 minute more. Serve while warm.

Recipe By : Jo Anne Merrill

From: Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip