Shelly's Recipe

VEGETABLE FRIED RICE

Category: Rice/Risotto

3 cups cooked rice, any type, leftover or cooled
1 tbsp peanut or vegetable oil
1/2 cup mushrooms, sliced
1/2 cup thinly sliced carrots
1/2 cup frozen peas
1 cup fresh bean sprouts
2 medium green onions, trimmed and sliced
1/4 cup leftover pork, beef, chicken or shrimp, chopped
1 can sliced water chestnuts, chopped

Optional
2 eggs, beaten
2-3 tbsp soy sauce
1 tsp sesame oil
1/4 tsp sesame seeds

Heat oil over medium heat in a large nonstick skillet Sauté the mushrooms and carrots in oil for 2-4 minutes or until crisp tender. Add the bean sprouts, onions, meat, water chestnuts and rice. Stir-fry until everything is heated through. If using egg, push the rice mixture to one side of the skillet and reduce heat. Beat the eggs slightly in a small bowl and add to the empty side of the skillet. Cook over medium heat, stirring frequently until eggs are cooked but still moist. Mix the eggs with the rice mixture, stir in soy sauce and sesame oil. Makes 6-8 Servings