|3 cups||Cooked Rice; room temperature|
|2 tablespoons||Peanut Oil|
|3 tablespoons||Soy Sauce|
|2||Scallions With Green Tops; finely chopped|
Add oil to rice, mix thoroughly. Add soy sauce; toss gently. (The oil and rice must be mixed first so that each grain is coated and soy sauce will distribute evenly.) Sprinkle with chopped scallions; fluff with fork.
NOTES : Chinese children eat this unassuming dish after school. Leftover rice, at room temperature rather than cold, is mixed with oil and sprinkled with dark soy sauce and finely chopped scallions.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 446 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998
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