Mushroom Fried Rice
|Diced celery||1⁄3 Cup (5.33 tbs)|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Diced green pepper||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1⁄3 Cup (5.33 tbs)|
|Quick cooking rice||2 Cup (32 tbs)|
|Chicken broth/1 can consomm� + 3/4 cup water||2 Cup (32 tbs)|
|Soy sauce||2 Teaspoon|
|Eggs||2 , slightly beaten|
|Diced pimento||1⁄4 Cup (4 tbs)|
Saute vegetables in the heated butter until almost transparent.
Lift out and set aside.
Add rice to the pan and stir-fry until golden.
Add broth and soy sauce.
Bring to a boil and turn heat low.
Cover, remove from heat and let stand 10 minutes.
Stir in vegetables.
Heat 2 or 3 minutes, then add the eggs and stir quickly until egg sets in fine shreds.
Season to taste.
Pass extra soy sauce.
Serving size: Complete recipe
Calories 1883 Calories from Fat 412
% Daily Value*
Total Fat 47 g71.8%
Saturated Fat 26.3 g131.4%
Trans Fat 0 g
Cholesterol 519.7 mg173.2%
Sodium 2130.9 mg88.8%
Total Carbohydrates 316 g105.5%
Dietary Fiber 11.2 g45%
Sugars 8.5 g
Protein 51 g102%
Vitamin A 39.2% Vitamin C 69%
Calcium 26.6% Iron 59.8%
*Based on a 2000 Calorie diet