2 large eggs
1 1/2 tablespoons vegetable oil
1 small onion, finely chopped
1/2 cup celery or green pepper, finely chopped
4 cups cold cooked brown rice
2 tablespoons light soy sauce
*This recipe can also be made with diced ham or skinless chicken.
- Beat the eggs in a small bowl. Heat 1/2 tablespoon of the oil in a frying pan. Cook the eggs in the pan, breaking them into small pieces with a fork. Place in a clean bowl for later use.
- Cook onions, celery or green pepper in 1 tablespoon of hot oil for 2 minutes.
- Add cooked rice, the scrambled egg pieces, cooked diced ham or chicken (if desired) and soy sauce. Mix well. Cook over a low flame.
Yields about 4 servings
Source: Cornell University Cooperative Extension – New York City Nutrition & Health Programs Recipe Collection.
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