Constance
Master Chef
I had some good eggrolls in the freezer, but needed something to go with them. I also had some rice left that I had made for gumbo last week, so I made fried rice for the first time. We loved it...here's how I made it:
Connie’s Fried Rice
3-1/2 cups leftover rice
2-3 tablespoons canola oil
½ cup diced red bell pepper
½ cup diced onions
¼ cup chopped green onions
1 can bamboo shoots
1 can straw mushrooms
½ cup frozen peas
2 eggs, lightly beaten.
¼ cup soy sauce
In a large skillet, heat oil and add vegetables. Saute until onions are translucent. Add rice, stir and fry for a few minutes, then add soy sauce and eggs. Stir and let cook a few minutes, then remove from heat and cover until ready to serve.
Connie’s Fried Rice
3-1/2 cups leftover rice
2-3 tablespoons canola oil
½ cup diced red bell pepper
½ cup diced onions
¼ cup chopped green onions
1 can bamboo shoots
1 can straw mushrooms
½ cup frozen peas
2 eggs, lightly beaten.
¼ cup soy sauce
In a large skillet, heat oil and add vegetables. Saute until onions are translucent. Add rice, stir and fry for a few minutes, then add soy sauce and eggs. Stir and let cook a few minutes, then remove from heat and cover until ready to serve.