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Fried Rice With Scrambled Eggs

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  Peanut oil 2 Tablespoon
  Chopped onion 1⁄2 Cup (8 tbs)
  Cooked brown rice 1 1⁄2 Cup (24 tbs)
  Shredded carrots 2 Cup (32 tbs)
  Shredded napa cabbage 1 1⁄2 Cup (24 tbs)
  Canned sliced water chestnuts 3⁄4 Cup (12 tbs), drained, rinsed
  Low-sodium soy sauce 2 Tablespoon
  Eggs 2 Large, lightly beaten
  Frozen peas 1⁄2 Cup (8 tbs)
  Frozen whole-kernel corn 1⁄2 Cup (8 tbs)
  Frozen whole kernel corn 1⁄2 Cup (8 tbs)
  Fresh bean sprouts 1⁄2 Cup (8 tbs)
  Broiled lean sirloin/Rib-eye steak 12 Ounce (Diced)
  Broiled lean sirloin steak/Rib-eye steak 12 Ounce, diced

1. In large nonstick skillet, heat oil; add onion and cook over medium heat until softened, about 2 minutes. Stir in rice, carrots, cabbage, water chestnuts, and soy sauce; cover and cook over medium-high heat 5 minutes.
2. Meanwhile, spray medium nonstick skillet with nonstick cooking spray; add eggs and scramble over medium heat, stirring frequently, until eggs are firm, about 2 minutes. Set aside.
3. Stir peas, corn, and bean sprouts into rice mixture. Cover and cook over medium-high heat 3 minutes. Stir in scrambled eggs and diced sirloin; cook, stirring occasion-ally, until meat is heated through, about 2 minutes.

Recipe Summary

Main Dish

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