1/09/2019 Stir Fried Rice

Stir Fried Rice

Recipe Courtesy of Cindy Schumacher

1 cup bean sprouts
1 Tbsp. vegetable oil
2 eggs, slightly beaten

1 Tbsp. vegetable oil
1 jar (2½ oz.) sliced mushrooms, drained
2 Tbsp. vegetable oil
2 cups white rice
2 Tbsp. dark soy sauce
Dash white pepper
1 cup cut up turkey, chicken, ham or barbecued pork
2 green onions with tops, chopped

Rinse bean sprouts and drain. Heat wok until 1 or 2 drops of water bubble and skitter. Add 1 tablespoon vegetable oil; rotate wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.
Add 1 Tablespoon vegetable oil to wok; rotate to coat side. Add bean sprouts and mushrooms; stir fry 1 minute. Remove from wok to strainer. Add 2 tablespoons vegetable oil to wok; rotate to coat side. Add rice; stir-fry 1 minute. Mix soy sauce and white pepper; stir into rice. Stir in (turkey) and green onions. Add bean sprouts, eggs and mushrooms; stir-fry 30 seconds.