Carnival Fried Rice
|Egg||1 , beaten|
|Chopped bell pepper||2 Tablespoon (Colored Red)|
|Chopped green onion||2 Tablespoon|
|Finely chopped ginger root||1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Cooked white rice||1⁄2 Cup (8 tbs)|
|Frozen chinese pea pods||6 Ounce, thawed (About 0.25 Package)|
|Sliced mushrooms||2 1⁄2 Ounce, drained (About 0.5 Package)|
|Canned bean sprouts||1⁄4 Cup (4 tbs) (Either Fresh Or Drained)|
|Dry sherry||1 Tablespoon|
|Soy sauce||1 Tablespoon|
1. Place 2 teaspoons butter or margarine in a 1 quart casserole. Microwave at 100% (high) 30 seconds or until melted. Add beaten egg. Cover completely with plastic wrap; do not vent. Microwave at 100% (high) 1 to 1-1/4 minutes or until egg is set. Let stand, covered, 5 minutes. Cut egg into strips; set aside.
2. Place 3 teaspoons butter or margarine, red pepper, green onion, gingerroot and garlic powder in 1-quart casserole. Microwave at 100% (high) 2 to 2-1/2 minutes or until onion is tender. Stir in egg strips, rice, pea pods, mushrooms and bean sprouts. Toss until mixed well.
3. Stir in sherry and soy sauce. Cover and microwave at 100% (high) 4 to 4-1/2 minutes or until heated through; stir after 2 minutes. Garnish with parsley. Serve with additional soy sauce, if desired.