Stir-fried Rice


  • 1 can sliced mushrooms, drained
  • 1 cup bean sprouts
  • 1 cup diced ham
  • 1 tsp white pepper
  • 2 eggs, slightly beaten
  • 2 green onions, chopped
  • 2 tbsp dark soy sauce
  • 3 cups white rice
  • 3 tbsp oil


Rinse bean sprouts in cold water; drain. Heat wok until very hot. Add 1 tbsp oil; tilt wok to coat side. Add eggs; cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Add bean sprouts and mushrooms; stir-fry 1 minute. Remove vegetables from wok; drain. Add rice; stir-fry 1 minute. Stir in soy sauce, white pepper, ham, green onions, eggs and vegetables. Fry 30 seconds.