Serves: 4

1. Rinse bean sprouts with cold water drain.

2. Heat 1 tablespoon of the oil in 10-inch skillet over medium heat rotate skillet until oil covers bottom. Cook mushrooms in oil about 1 minute, stirring frequently, until coated.

3. Add bean sprouts, rice, pork and onions. Cook over medium heat about 5 minutes, stirring and breaking up rice, until hot.

4. Move rice mixture to side of skillet. Add the remaining 1 tablespoon oil to other side of skillet. Cook eggs in oil over medium heat, stirring constantly, until eggs are thickened throughout but still moist. Stir eggs into rice mixture. Stir in soy sauce and white pepper.

NUTRITION FACTS: 1 Serving (about 1 cup): Calories 345 (Calories from Fat 125) Fat 14g (Saturated 3g) Cholesterol 135mg Sodium 740mg Carbohydrate 37g (Dietary Fiber 1g) Protein 19g % DAILY VALUE: Vitamin A 4% Vitamin C 2% Calcium 4% Iron 16% DIET EXCHANGES: 2 Starch 2 Medium-Fat Meat 1 Vegetable

Lighter Pork Fried Rice: For 7 grams of fat and 265 calories per serving, decrease pork to 1/2 cup and finely chop. Use nonstick skillet and omit oil in step 4. Substitute 1/2 cup fat-free cholesterol-free egg product for the eggs.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

More Recipes from the Betty Crocker's Cookbook, 9th Edition Cookbook:
BEYOND WATER: FLAVOR-PACKED RICE AND GRAINS
Baked Rice with Green Chilies
Barley and Asparagus
Bulgur Pilaf
Cheese Grits
Cheesy Broccoli-Rice Bake
Curried Rice
DRIED LEGUMES COOKING CHART
Easy Skillet Baked Beans
GRAINS BASICS
LEARN WITH BETTY--COOKING RICE
LEARN WITH BETTY--COOKING RISOTTO
LEGUME BASICS
Mediterranean Risotto
Old-Fashioned Baked Beans
Polenta
Pork Fried Rice
RICE AND OTHER GRAINS COOKING CHART
Red Beans and Rice
Rice Pilaf
Risotto
Savory Black-Eyed Peas with Bacon
Soybeans and Rice
Spanish Rice
Three-Bean Casserole
UNLEADED BEANS