Fried rice with peas and bean sprouts from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • mrsmadam on May 16, 2018

    This was very good. I made a half recipe and lightly sautéed a half pound of shrimp (cut in bite size pieces) after cooking the egg. I then proceeded as directed, adding the shrimp with the final ingredients to finish cooking. I knew this would be better than any flavoring packet I could buy but was quite pleased with just how much better it was.

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