A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Summer Vegetable Fried Rice
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Zucchini and yellow squash give this fried rice recipe an extra veggie kick. It also has Canadian bacon instead of the more commonly used ham in fried rice recipes.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
2 tablespoons peanut oil
5 large eggs, beaten
1 medium yellow onion, coarsely chopped
1 tablespoon minced garlic
1 medium zucchini, cut into 1/2-in dice
1 medium yellow squash, cut into 1/2-in dice
1 red bell pepper, stemmed and diced
1 bunch scallions, chopped
1 1/2 cup finely chopped Canadian ham or bacon
4 cups cold, cooked long-grain white rice
3 tablespoons soy sauce, or to taste
directions
In a large nonstick skillet or wok, heat 1 Tbsp of the oil over high heat. Add eggs and cook, stirring until scrambled. Transfer to a plate and set aside.
Add the remaining Tbsp of oil to pan. Add the onion and cook, stirring constantly, until it begins to soften, about 2 minutes. Add the garlic and cook, stirring constantly, 1 minute.
Add the zucchini, squash, pepper, scallions and Canadian bacon. Coo, stirring constantly, until the vegetables begin to soften, about 5 minutes.
Add the rice and cook, stirring constantly, until the rice is heated through, 3-5 minutes. Add the reserved eggs and soy sauce. Toss well, breaking up the eggs, until heated through, about 2 minutes. Serve immediately.
added by
ICOOK2
nutrition data
351 calories, 13 grams fat, 42 grams carbohydrates, 16 grams protein per serving.
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reviews & comments
March 17, 2013
I really enjoyed how veggie-filled this recipe is. The Canadian bacon /ham helps make it a little extra hearty so this can be served as a side dish or entree. You can, of course, omit the meat if you wish (but it adds some nice extra flavor).