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Parve
Easy
4 Servings
Allergens 
20 Minutes
Diets
A great way to use up leftover rice, this easy recipe, loaded with nutritious and tasty ingredients, makes a great accompaniment to many Chinese dishes. Be prepared to dole out second helpings!
2 eggs, lightly beaten
1 tablespoon oil
1/4 cup carrots, finely chopped
8 ounces (225 grams) Gefen Sliced Water Chestnuts, drained
1 cup fresh mushrooms, chopped
4 scallions, chopped (reserve ends for garnish)
3/4 cup brown rice, cooked, then cooled
1 tablespoon Glicks Soy Sauce
1/8 teaspoon Gefen Ground Ginger
black pepper, to taste
1/4 cup frozen peas
1/3 cup cooked chicken, diced (optional)
Lightly spray a large, nonstick frying pan with nonstick cooking spray and place over medium flame.
Pour in the eggs and cook like a flat pancake until lightly golden, turning once after two minutes of cooking.
Remove from pan and roll into the shape of a cigar. Slice the roll widthwise to create thin strips.
Add oil to the pan and turn the flame up to medium-high.
Add carrots, water chestnuts, and mushrooms. Cook for three to four minutes, or until the vegetables are slightly soft.
Add chopped scallions and cook for another minute.
Add rice, soy sauce, seasonings, peas, egg strips, and chicken if using, and stir well to coat.
Cook over high flame for two to three minutes, to “fry” the rice, and then reduce heat and cook for about five more minutes or until rice and vegetables are heated through.
Adjust seasonings to taste and garnish with scallion ends.
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