Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 \N | Egg; beaten |
3 cups | Cold Cooked Rice |
4 \N | Scallions With Green Tops; chopped |
½ cup | Cooked Shrimp Or Crabmeat |
½ cup | Frozen Green Peas; thawed and drained |
1 tablespoon | Soy Sauce |
Heat oil in nonstick pan; add egg and scramble briefly. Add rice, scallions, seafood, and green peas. Stir gently until hot; about 3 minutes.
Add soy sauce; mix thoroughly before serving.
NOTES : It is important to use cold rice in fried rice. A short grain white rice is used in Japan.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998