MOM’S FRIED RICE

MOM’S FRIED RICE


1 tsp. canola oil
1 egg, beaten
8 bacon strips, chopped
1 cup chopped fresh mushrooms
8 green onion, thinly sliced
3 cups leftover cooked rice
1 cup bean sprouts
1 cup frozen peas, thawed
¼ cup reduced sodium soy sauce


In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.

In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 Tbsp. drippings. Sauté mushrooms and onions in the drippings. Stir in rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.

Yield: 4 servings.