3 TBS. cooking oil
2 beaten eggs
1/4 cup finely chopped fresh mushrooms
1/4 cup thinly sliced green onion
4 cups chilled, cooked white rice
3 TBS. soy sauce
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In a 10 inch skillet, heat 1 TBs. of the oil. Add eggs and cook without stirring until set. Remove eggs from pan and cut into long narrow strips. In the same pan, heat remaining oil and add mushrooms and onion. Cook 4 minutes or until mushrooms and onion are tender. Stir in rice and eggs, sprinkle with soy sauce. Heat through, tossing gently to coat with soy.
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