Ingredients
Hot Cooked Rice
1
tablespoon vegetable oil
1
cup sliced mushrooms (3 ounces)
1
cup bean sprouts, rinsed and drained
2
medium green onions, sliced (2 tablespoons)
2
eggs
1
tablespoon vegetable oil
3
tablespoons soy sauce
Dash of pepper
Preparation
Make Hot Cooked Rice.
While rice is cooking, heat 1 tablespoon oil in 10-inch skillet over medium heat 1 to 2 minutes. Cook mushrooms in oil about 1 minute, stirring frequently, until coated with oil.
Add bean sprouts, onions and rice to mushrooms. Stir-fry with a turner or large spoon, lifting and stirring constantly, until mixture is hot; remove from heat.
Beat eggs slightly in small bowl with fork. Push rice mixture to one side of skillet. Add 1 tablespoon oil to the cleared spot, then pour the eggs into this spot. Cook over medium heat, stirring constantly, until eggs are thickened and cooked throughout but still moist.
Stir eggs and rice mixture together. Stir in soy sauce and pepper.
