Fried Rice

Start to Finish: 30 minutes

Ingredients:
2 eggs, beaten
1 teaspoon soy sauce
1 teaspoon sesame oil or vegetable oil
1 clove garlic, minced
1 tablespoon cooking oil
1/2 cup thinly sliced celery (1 stalk)
1 cup sliced fresh mushrooms
2 cups cooked white rice
1 medium carrot, shredded
1/2 cup frozen peas, thawed
2 tablespoons soy sauce
1/4 cup sliced green onion (2)

Directions:
1) In a small bowl combine eggs and the 1 teaspoon soy sauce.
2) Pour the sesame oil into a wok or large skillet. Preheat over medium heat. Add the egg mixture and garlic; stir gently to scramble. When set, remove egg mixture from wok and cut up any large pieces. Remove wok from heat.
3) Pour the cooking oil into the wok or skillet. (Add more oil if necessary during cooking.) Return to medium-high heat. Stir-fry celery in hot oil for 1 minute. Add mushrooms; stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender.
4) Add cooked rice, carrot, and peas. Sprinkle with the 2 tablespoons soy sauce. Cook and stir for 4 to 6 minutes until heated through. Add cooked egg mixture and green onion; cook and stir for about 1 minute more or until heated through.

Servings: 6 side-dish servings

Notes: This was quick, easy, and had good flavor. Served with pot stickers.

Variations: It's stir fry, you can really add or delete any vegetables you want.

Estimated Price: $4.00

Cookbook: Better Homes and Gardens New Cookbook
Nutrition Facts per serving: 141 cal., 6 g total fat (1 g sat. fat), 71 mg chol., 418 mg sodium, 18 g carbo., 2 g fiber, 5 g pro. Daily Values: 31% vit. A, 8% vit. C, 3% calcium, 5% iron