You can substitute spring onions for the shallots.

Fried Rice

Recipe By :Michele Wilson
Serving Size : 6 Preparation Time :0:10
Categories : Rice


4 1/2 cups cooked rice -- cooled
2 eggs
1/4 teaspoon seasoned salt
2 whole shallots -- minced
1 clove garlic -- minced
1 teaspoon ginger root -- minced fine
8 ounces mushrooms -- sliced
1 cup frozen green peas
3 tablespoons soy sauce, low sodium
4 tablespoons vegetable oil

Heat wok or large skillet over medium heat. Add 1 tablespoon oil. Mix seasoned
salt into eggs. Add egg mixture to wok and cook until soft curdles form. Remove
from wok and set aside. Increase heat to medium-high and add 1 tablespoon oil.
Stir-fry shallots, ginger and garlic until soft. Add mushrooms and peas and
stir-fry until heated through about 2 minutes. Remove from wok and set aside. Add
remaining 2 tablespoons of oil to wok. Rub rice with hands to separate and add to
wok. Stir-fry about 2 minutes or until hot. Add vegetable mixture, soy sauce, and
eggs. Heat 1 minute or until heated through.

Description: "Easy to make classic stir-fry dish."
Source: "Healthy Food That Tastes So Good!"
Copyright: "Michele Wilson © 1996"
Start to Finish Time: "0:25"
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Per Serving (excluding unknown items): 318 Calories; 11g Fat (31.9%
calories from fat); 8g Protein; 46g Carbohydrate; 2g Dietary Fiber;
62mg Cholesterol; 407mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2
Lean Meat; 1/2 Vegetable; 2 Fat; 0 Other Carbohydrates.

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