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Use refrigerated leftover rice to make this simple and delicious fried rice.
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 4 servings (about 1 cup each)
Ingredients:
1 package (10 ounces) frozen mixed vegetables, thawed, drained
1 can (8 ounces) La Choy® Bean Sprouts, drained
1 can (8 ounces) La Choy® Sliced Water Chestnuts, drained
2 cups cold cooked rice
2 tablespoons Pure Wesson® Corn Oil
2 eggs, beaten
1/4 cup La Choy® Soy Sauce
1 teaspoon sesame oil
Directions:
1. Stir vegetables, bean sprouts and water chestnuts into rice. Set aside.
2. Heat oil in large skillet or wok over medium-high heat. Cook and stir eggs 30 seconds breaking into small bites. Stir in rice and cook until heated through, gently separating the grains.
3. Add soy sauce and sesame oil; blend well. Serve immediately.
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