Oriental Fried Rice

by Rebecca Pickett on Oct 16 2009

Cck

Rice is a food storage staple. Mix yours up a bit by giving it an Asian flavor.

Prep Time

1 hour

4 servings
Source

Rebecca Pickett

3 thrive whole eggs, prepared
1 ds thrive iodized salt
4 c thrive white rice, cooked and cooled
1 c wheat berries (made from thrive hard white winter wheat) *see instructions below*
2 T soy sauce
1 t seasoning salt
1 c thrive ham tvp
2 T thrive freeze dried chopped onions
1⁄2 c thrive freeze dried green peas
2 T canola or vegetable oil, divided
1⁄2 c thrive carrot dices

*To make wheat berries, combine 2 cups of water to 1 cup of wheat. Cook in a crock pot overnight on low heat.*

* In a large skillet or wok, heat 1 tbsp oil. Add eggs and salt; cook as you would an omelet.

* Remove cooked egg to cutting board and chop.

* Heat remaining oil. Pour in rice, wheat, soy sauce, and seasoning salt. Saute until hot, then remove from pan and place in bowl.

* Put ham and onion into pan and saute until hot. Place egg and rice mixture back into pan; stir and cook until heated through.