Chinese Fried Rice

A quick and tasty Asian dish from Better Homes and Gardens Magazine February 1949. Using cold cooked rice, cooked chicken  and cooked mushrooms its a great way to use up leftovers. I also had some leftover peas which I threw in, and Im sure any other leftover vegetables would work well too

1½ cup finely diced ham, cooked chicken or pork 

2 tablespoons peanut or salad oil 

1 3-ounce can broiled mush-rooms, sliced 

1 and 1/2 tablespoons finely chopped green onion 

1 quart cold, cooked rice 

2 to 3 table-spoons soya sauce 

1 well-beaten egg

Magazine Illustration

• Fry meat lightly in oil
• Add mushrooms, green onion, rice, and soya sauce. 
• Continue to cook over low heat 10 minutes. 
• Add egg. 
• Cook 5 minutes, stirring frequently. 
• If darker color is wanted, add more soya sauce. 

Magazine Clipping

Better Homes and Gardens Magazine 
February 1949