Mushroom Fired Rice Recipe

Summary

MethodMain Ingredient

Ingredients

 Long grain rice1 1⁄2 Cup (24 tbs)
 Vegetable oil2 Tablespoon
 Onion1 Medium, chopped
 Celery stick2 , chopped
 Mushrooms4 Cup (64 tbs), chopped
 Soy sauce3 Tablespoon
 Eggs2 , beaten
 Scallions2 , chopped
 Tomato1 , chopped

Nutrition Facts

Serving size: Complete recipe

Calories 1642 Calories from Fat 385

% Daily Value*

Total Fat 44 g67%

Saturated Fat 7.8 g38.8%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 2781.7 mg115.9%

Total Carbohydrates 266 g88.6%

Dietary Fiber 11.2 g45%

Sugars 22 g

Protein 50 g100.1%

Vitamin A 43.5% Vitamin C 78.4%

Calcium 21.1% Iron 45.6%

*Based on a 2000 Calorie diet

Directions

Cover the rice with twice its volume of water (i.e.
1 cup of rice to 2 cups water) in a medium-sized saucepan.
Bring to a boil, then cover the pan, reduce the heat and leave the rice to simmer for about 20 minutes or until all the water is absorbed.
Heat the oil in a large pan and saute the onion, celery and mushrooms for about 5 minutes.
Add the cooked rice and the soy sauce, then stir for about 3 minutes.
Add the eggs to the rice mixture, stirring as it cooks, about 5 minutes.
Add the scallions and tomatoes and cook for a final 5 minutes.
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