Rachael Ray’s Chinese Fake-Out Recipe for your Australian Labradoodle

by

Chop! Chop! Fried Rice
Double this recipe if you like fried rice, too. Season your portion with soy sauce and top with sliced scallions.
Serves 1

1 tablespoon vegetable oil
1/2 cup leftover white or brown rice
1/2 cup frozen peas and carrots, thawed
1 large egg, beaten

In a small skillet, heat the oil over high heat. Add rice and cook until golden, about 4 minutes. Add the peas and carrots and toss to combine. Scoot the rice-vegetable mixture off to the side; add the egg to the pan and cook, stirring, until set, then mix into the rice. Transfer to a bown and let cool. Enjoy!

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