Fried Rice Eggs and Vegetables

Serves: 6
Total Calories: 487


1 onion sliced
4 eggs
4 cups white rice cooked (2-4 cups)
1 (16-ounce) bag mixed vegetables frozen, cooked
1 (8-ounce) can mushrooms drained, small can


Fry diced onion in butter until tender. Add rice and fry until warm. Place in bowl and set aside. Scramble eggs in butter in same frying pan. Add onions and rice. Add vegetables. Stir until all is mixed and heated well. Serve with biscuits or toast and Cuke and tomatoes.

Nutritional Facts:

Serves: 6
Total Calories: 487
Calories from Fat: 18

This Fried Rice Eggs and Vegetables recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.

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