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Japanese Pink Fried Rice

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Serves 4 1-cup servings | Prep Time 15 minutes | Cook Time 20 minutes

Why I Love This Recipe

My mother is Japanese and always prepared this for our family since we were children. She enticed my brothers to eat this by adding catsup as an ingredient. Plus it adds color to the dish! I want to share this recipe because it a unique and very tasty way to use up leftover rice and meat. It is also a meat stretcher.

Ingredients You'll Need

3 cups cooked white steamed rice (we prefer medium grain, non-instant)
3/4 cup chopped green onions
1/2 cup chopped mushrooms (or more if desired)
1/4 cup grated carrot
2 eggs or 1/2 cup eggbeaters
1/2 cup chopped cooked meat (chicken, ham, beef, bacon, shrimp, pork, etc)
1 tablespoon soy sauce (we prefer Kikkoman)
2 tablespoons catsup
2 tablespoons oil (we prefer canola)


In large skillet, pour 2 tablespoon oil. When hot, add green onions, mushrooms, and meat. When green onions are soft, put this mixture in separate dish. Next, scramble the eggs and place in another dish. Add three tablespoon oil to the large skillet and place rice in skillet. Stir fry the rice about 10 minutes on med-high heat. Add 1 tablespoon soy sauce and 2 tablespoon catsup (may add more to suit your taste). Then add rest of other ingredients - stir together and continue frying 5 more minutes.

(for vegetarians, omit meat)

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