Ingredients
1 teaspoon canola oil1 large egg, beaten8 bacon strips, chopped1 cup chopped fresh mushrooms8 green onions, thinly sliced3 cups leftover cooked rice1 cup bean sprouts1 cup frozen peas, thawed1/4 cup reduced-sodium soy sauce
Preparation
In a large skillet, heat oil over medium-high heat. Pour egg into the pan. As egg sets, lift edges, letting uncooked portion flow underneath. When egg is completely cooked, remove to a plate. Set aside.
In the same skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms and onions in the drippings. Stir in the rice, bean sprouts, peas, soy sauce and bacon. Chop egg into small pieces; stir into the pan and heat through.
