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  Butter/Oil 3 Tablespoon
  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.
Add pimento.
Pass extra soy sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

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

Mushroom Fried Rice Recipe