You may also like
Ingredients
- 2 tsp. peanut or vegetable shortening
- 1 c. each: diagonally sliced green onions, sliced celery and sliced mushrooms
- 1 1/2 c. cooked instant rice
- 1 oz. cooked pork, shredded
- 1 Tbsp. reduced-sodium soy sauce
- 1 egg, lightly beaten
Method
- In 9-inch nonstick skillet, heat oil.
- Add vegetables and cook over high heat, stirring frequently, until tender-crisp, 3 to 4 minutes.
- Add rice, pork and soy sauce, stirring constantly, until rice has browned.
- Add egg and stir until egg has set, about 1 minute.
- Serves 2.
- Contains 283 calories, 9 gm fat and 400 mg sodium.
