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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fried Rice

Makes: 6 servings
Start to Finish 30 mins
Fried Rice
Ingredients
  • 2  eggs, beaten
  • 1  teaspoon  soy sauce
  • 1  teaspoon  sesame oil or vegetable oil
  • 1  clove garlic, minced
  • 1  tablespoon  cooking oil
  • 1  stalk celery, thinly bias-sliced (1/2 cup)
  • 3/4  cup  fresh mushrooms, sliced
  • 1 8.8 ounce pouch  cooked white rice
  • 1  medium carrot, shredded
  • 1/2  cup  frozen peas, thawed
  • 2  tablespoons  soy sauce
  • 2  green onions, sliced (about 1/4 cup)
Directions

1. In a small bowl combine eggs and the 1 teaspoon soy sauce. Set aside.

2. In a wok or large skillet heat the 1 teaspoon sesame oil over medium heat. Add garlic and egg mixture; stir gently to scramble. When set, remove egg mixture from the wok. Cut up any large pieces of egg mixture. Remove wok from heat.

3. Pour the 1 tablespoon cooking oil into the wok. (Add more oil as needed during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.

4. Add rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes or until heated through. Add cooked egg mixture and green onions; cook and stir about 1 minute more or until heated through.

From the Test KitchenShrimp Fried Rice:
  • Add 12 ounces peeled and deveined fully cooked shrimp when adding the rice. Makes 4 main-dish servings.
Tofu Fried Rice:
  • Add 8 ounces extra-firm tofu, cut into 3/4-inch cubes, when adding the rice. Makes 4 main-dish servings. Per serving for shrimp and tofu variations: 286 cal., 10 g total fat (2 g sat. fat), 272 mg chol., 818 mg sodium, 26 g carb., 3 g fiber, 26 g pro.
Nutrition Facts (Fried Rice)
  • Servings Per Recipe 6,
  • cal. (kcal) 141,
  • Fat, total (g) 6,
  • chol. (mg) 71,
  • sat. fat (g) 1,
  • carb. (g) 18,
  • fiber (g) 2,
  • pro. (g) 5,
  • vit. A (IU) 1506,
  • vit. C (mg) 5,
  • sodium (mg) 418,
  • calcium (mg) 30,
  • iron (mg) 1,
  • Vegetables () 1,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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