This recipe for Fried Rice, by MaryBeth Madden, is from The Madden Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Minute Rice (Cooked & Cooled) 1 Tablespoon Butter (per 4 servings of rice) 1 Egg (per 4 servings of cooked rice) 1/2 Cup Frozen/Fresh Peas 1/2 Cup Frozen/Fresh Carrots (Diced)
Melt butter in wok or frying pan. Add one raw egg and scramble in butter. Add cold rice and heat through on medium heat, stirring often. Add peas and carrots and continue to fry until vegetables are heated through. Serve immediately.
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