"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Vegetable Fried Rice Recipe

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This recipe for Vegetable Fried Rice, by , is from The Haun Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Jensen
Added: Monday, June 19, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked rice--great for leftover
3 slices of bacon, sliced in thin strips
1 medium onion, diced
1/2 cup carrots, sliced thinly
4 oz mushrooms, diced
1 medium zucchini, diced
1/3 cup green or red pepper, diced
2 T salad oil
1 egg, beaten
1/4 cup frozen peas (optional)
2 T soy sauce

Directions:
Directions:
In a large sauce pan or wok, fry bacon until slightly crisp over medium high heat, add onions and carrots and sauté for about 10 minutes. Add mushrooms, zucchini and peppers and cook for an additional 5-10 minutes. Reduce heat to medium, push vegetables to the edges and add rice. Pour salad oil over rice, stir and heat through . Push rice to create an opening and add beaten egg. Cook egg through. Mix all ingredients together and sprinkle with soy sauce. Add peas if desired.

Number Of Servings:
Number Of Servings:
8 half cup servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
If you don't want to use bacon increase salad oil to 4 T. Use half to sauté vegetables and half on rice.

 

 

 

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