Oriental Express

Name: Oriental Express
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. thinly cut onion; 1 c. thinly cut celery; 2 eggs, scrambled; 1/4 c. olives, sliced small; 1 (4 oz.) can mushroom pieces and stems, chopped; 1 (5 oz.) can chunk ham, crumbled; 2 c. cooked rice, rinsed and fluffed; 1 c. English peas; 2 Tbsp. oil; 2 Tbsp. soy sauce

Eats Now Editorial Team · 702 kcal · General

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Oriental Express – a delicious recipe with onion, celery, eggs, olives, mushroom, chunk ham. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

1 c. thinly cut onion
1 c. thinly cut celery
2 eggs, scrambled
1/4 c. olives, sliced small
1 (4 oz.) can mushroom pieces and stems, chopped
1 (5 oz.) can chunk ham, crumbled
2 c. cooked rice, rinsed and fluffed
1 c. English peas
2 Tbsp. oil
2 Tbsp. soy sauce

1
In a large skillet or wok, scramble eggs and set aside.
2
Heat oil in wok.
3
Add celery and onion and stir-fry for 3 to 4 minutes. Add olives, mushrooms, peas, ham and eggs.
4
Mix well and stir in rice and soy sauce. Heat thoroughly.

702

kcal

Calories

Fat

113

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 c. thinly cut onion, 1 c. thinly cut celery, 2 eggs, scrambled, 1/4 c. olives, sliced small, and more.

Yes, Oriental Express falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
702 kcal
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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