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.