Fried Rice #10
| Yield: | 2 Servings |
| Categories: | Rice |
| 3 | tb | Vegetable oil (we use peanut oil) |
| 1 | Skinless boneless chicken breast; diced (or substitute diced pork or small shrimp; maybe 1/2 cup to 1 cup) | |
| 1 | md | Carrot; diced |
| 1 | md | Stalk celery; diced |
| 2 | Scallions; cut into 1/8-inch pieces (or substitute 1/4 cup finely diced onion) | |
| 1/4 | c | Mushrooms; thinly sliced |
| 1/4 | c | Chopped cabbage (optional) |
| 1/4 | c | Bean sprouts (optional) |
| 2 | c | Cold boiled rice |
| 1/2 | ts | Sugar |
| 1/2 | ts | Salt (optional) |
| 1 | tb | Soy sauce |
| 1 | Egg; lightly beaten |
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