Ingredients:
4 cold, cooked, long grain white rice
8 Ounce(s) frozen peas
1 chopped green bell pepper
1 chopped celery
1 chopped mushrooms
1 chopped onion
1/2 frozen egg product
2 canola oil
1 Ounce(s) salt
1 Ounce(s) black pepper
1 1/2 Ounce(s) low-sodium soy sauce |
Directions: 1. Heat 1 tsp. of oil in large non-stick skillet or wok until hot.
2. Add egg product.
3. Cook for 2 minutes.
4. Flip over and cook other side for 1 minute.
5. Remove to cutting board.
6. Slice into thin slivers.
7. Heat 1 tsp. oil in non-stick skillet.
8. Saute onion, mushrooms, and celery for five minutes until liquid from mushrooms is evaporated.
9. Add green peppers and peas.
10. Saute for 2 minutes until peas are just cooked.
11. Remove vegetables to medium bowl.
12. Saute rice in skillet for 5 minutes.
13. Sprinkle with salt and pepper.
14. Add egg and vegetables.
15. Slowly drizzle soy sauce over rice and vegetable mixture while sauteing.
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