Asian Fried Rice Recipe

By Jeannine13

Ingredients

• 3 tsp stir-fry oil
• 3 large eggs, beaten
• 4 cups (12 ounces) coleslaw mix
• 3 cups cooked rice
• 1 1⁄2 cups shredded cooked chicken, pork or beef
• 1 ⁄3 cup reduced-sodium soy sauce
• 3 Tbsp sliced scallions

Details

Servings 4
Cooking time 17mins
Adapted from womansday.com

Preparation

Step 1

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A delicious way to use up leftovers, this fast and savory favorite comes to life with shredded meat, rice, sliced scallions, crunchy coleslaw mix, eggs and a low-sodium soy sauce.

3 tsp stir-fry oil

3 large eggs, beaten

4 cups (12 ounces) coleslaw mix

Heat 2 teaspoons of the oil in a large nonstick skillet. Add eggs and cook over low heat, pushing uncooked egg from edge toward center, until eggs are set, 3 to 4 minutes. Using a wooden spoon, break eggs into small pieces. Remove to serving platter or bowl.

Heat remaining teaspoon oil in skillet. Add coleslaw mix and stir-fry over medium-high heat, 3 minutes or until crisp-tender.

Add rice, meat and soy sauce. Stir-fry 3 to 4 minutes until heated through. Gently stir in cooked eggs, heat briefly, then sprinkle with scallions.

Stir-fry oil seasoned with garlic, sesame and ginger can be found in the Asian cooking section of most supermarkets.If you don’t have leftover rice, cook some of the quick-cooking kind and use that.

Stir-Fry

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