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Cook'n with Betty Crocker 
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Stir-Fried Rice |
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Serves: 4 Print this Recipe1 cup bean sprouts 1 tablespoon vegetable oil 2 eggs slightly beaten 1 tablespoon vegetable oil 1 jar (2 1/2 ounces) sliced mushrooms drained 2 tablespoons vegetable oil 3 cups white rice 2 tablespoons dark soy sauce Dash white peppers 1 cup cut up barbecued pork or cooked ham , chicken or turkey 2 chopped green onions (with tops) Rinse bean sprouts in cold water; drain. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot. Add 1 tablespoon vegetable oil; tilt wok to coat side. Add bean sprouts and mushrooms; stir-fry 1 minute. Remove vegetables from wok; drain. Heat wok until very hot. Add 2 tablespoons vegetable oil; tilt wok to coat side. Add rice; stir-fry 1 minute. Stir in soy sauce and white pepper. Stir in barbecued pork (see Appetizers & Cold Dishes) and green onions. Add eggs and vegetables; stir-fry 30 seconds. 4 servings **In the traditional Chinese diet, fried rice is strictly a snack, almost the equivalent of fast food; it's never served at a regular dinner or lunch because its flavorings might distract from, rather than enhance, the main course. Stir-fried Rice is a wonderful way to use leftover cooked rice. Start with a clean, hot wok and be sure the side is coated with oil. Reduce the heat as necessary to prevent the rice from burning. Stir-fried rice can be fully cooled ahead of time and refrigerated. Stir-fry when ready to serve. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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