2 ½ cups leftover cooked rice- ¼ sliced celery
- 3 sliced green onions
- ¼ cup fresh or canned mushrooms
- 2 eggs
- ¼ cup frozen peas
- 2 Tbsp. soy sauce
Heat 3 tablespoons butter and 1 tablespoon oil in frying pan. Stir fry celery, onion and mushrooms 1 minute. Add rice and stir fry until it takes on a golden buttery appearance, 5 minutes, add peas, cover, steam cook 2 minutes. Stir in beaten eggs and soy sauce. Serve when eggs set.
