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“From C. Wong at Madison Middle School.”
READY IN:
50mins
SERVES:
8
YIELD:
1 recipe
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter in wok over low heat; add rice, mushrooms, and onion. Cook until golden brown. Dissolve bouillon cubes in boiling water and stir into rice mixture. Cover and cook over low heat for 30 minutes, or until rice is tender. Add carrot and green pepper; toss lightly.

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