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Cooked by: Chef / Last Modified: 3/24/2004 / Course: entree / Number of Servings: 4 |
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Directions: Cook bacon in large skillet over medium-low heat until crisp. Increase
heat to medium. Add onions, mushrooms, pepper, and peas; stir-fry 1
minute. Push vegetables aside; pour egg into skillet and scramble. Add
rice and soy sauce; stir until heated, gently separating grains.
Each serving provides:
* 181 calories
* 5.1 grams protein
* 8.1 grams fat
* 21.0 grams carbohydrate
* 370 milligrams sodium
* 76 milligrams cholesterol
Source: Cooking with Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias
Ingredients:
2 Slice(s) Bacon; diced
1/3 Cup(s) Diced red or green pepper
1/3 Cup(s) Chicken stock mix (dried)
1/4 Cup(s) Frozen green peas; thawed
1 Egg; beaten
2 Cup(s) Cooked rice; chilled
1 Tablespoon(s) Sugar, optional |
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