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.
NOTE 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.
Calories 421 Fat 12g Saturated fat 0 Cholesterol 206mg
Sodium 905mg Carbohydrate 51g Fiber 0
This recipe has been added to the following public cookbooks:
Asian Dinner
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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