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Title: Fried Rice #10
Yield: 2 Servings
Ingredients
3 tb vegetable oil (we use peanut
- oil)
1 skinless boneless chicken
-breast; diced (or substitut
1 md carrot; diced
1 md stalk celery; diced
2 scallions; cut into 1/8-inch
- pieces
1/4 c mushrooms; thinly sliced
1/4 c chopped cabbage (optional)
1/4 c bean sprouts (optional)
2 c cold boiled rice
1/2 ts sugar
1/2 ts salt (optional)
1 tb soy sauce
1 egg; lightly beaten
Instructions
From: Felicia Pickering
Date: Thu, 4 Jul 1996 00:37:15 EDT
Heat 2 tablespoons of the oil in a wok or large frying pan over high heat
until very hot. If you are using raw meat, add it to the pan first;
stir-fry for 1 minute or until barely cooked through. Add the celery,
carrot, mushrooms (and onion if you are using it). Stir-fry 1 minute or so.
If you are using scallions add them now along with optional bean sprouts
and/or cabbage and stir-fry 30 seconds or so. Break up any clumps of cold
rice and add the rice to the vegetables. Toss to coat with oil and heat
through. Add the sugar, salt, and soy sauce, and mix these seasonings in
evenly.
Push the rice mixture to the sides of the pan, leaving an empty circle in
the middle. Add the remaining tablespoon of oil to the middle and let heat
for a second or two. Then pour in the beaten egg. Stir the egg until it
begins to set (partially scramble); then quickly stir in the
rice/meat/veggies. Some of the egg will coat the rice and some of the egg
will scramble into little clumps. Taste for seasoning; add more soy sauce
to taste; and serve very hot. Serves 2 - 3.
EAT-L Digest 3 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
Title: Fried Rice #10
Yield: 2 Servings
Ingredients
3 tb vegetable oil (we use peanut
- oil)
1 skinless boneless chicken
-breast; diced (or substitut
1 md carrot; diced
1 md stalk celery; diced
2 scallions; cut into 1/8-inch
- pieces
1/4 c mushrooms; thinly sliced
1/4 c chopped cabbage (optional)
1/4 c bean sprouts (optional)
2 c cold boiled rice
1/2 ts sugar
1/2 ts salt (optional)
1 tb soy sauce
1 egg; lightly beaten
Instructions
From: Felicia Pickering
Date: Thu, 4 Jul 1996 00:37:15 EDT
Heat 2 tablespoons of the oil in a wok or large frying pan over high heat
until very hot. If you are using raw meat, add it to the pan first;
stir-fry for 1 minute or until barely cooked through. Add the celery,
carrot, mushrooms (and onion if you are using it). Stir-fry 1 minute or so.
If you are using scallions add them now along with optional bean sprouts
and/or cabbage and stir-fry 30 seconds or so. Break up any clumps of cold
rice and add the rice to the vegetables. Toss to coat with oil and heat
through. Add the sugar, salt, and soy sauce, and mix these seasonings in
evenly.
Push the rice mixture to the sides of the pan, leaving an empty circle in
the middle. Add the remaining tablespoon of oil to the middle and let heat
for a second or two. Then pour in the beaten egg. Stir the egg until it
begins to set (partially scramble); then quickly stir in the
rice/meat/veggies. Some of the egg will coat the rice and some of the egg
will scramble into little clumps. Taste for seasoning; add more soy sauce
to taste; and serve very hot. Serves 2 - 3.
EAT-L Digest 3 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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