Fried Rice With Scrambled Eggs
|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.