Fried Rice II Tastes like a Chinese restaurant dish.
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight.Advertisement
To the rice add snow peas, onions and bean sprouts.
In a small skillet over medium heat, scramble the eggs; add to rice mixture.
Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
Per Serving: 170 calories; protein 5.1g; carbohydrates 24.2g; fat 5.8g; cholesterol 69.9mg; sodium 393.7mg.