Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | -(up to) |
3 tablespoons | Soybean oil |
¾ teaspoon | Salt |
1 \N | Egg; well beaten |
1 cup | Bean sprouts (optional) |
½ cup | Onions; cubed |
½ teaspoon | Accent (up to) |
5 cups | Cooked; cold rice (up to) |
3 \N | Green onions; diced |
2 teaspoons | Soy sauce |
1 dash | Black pepper |
Heat oil in deep cast iron skillet. When hot, add salt. Scramble egg in oil quickly and leave in skillet. Add bean sprouts, onions, Accent and stir 1 minute. Turn down heat to avoid burning rice. Add rice and continue stirring and mixing for 3-4 minutes. Add green onions, pepper and soy sauce, stirring constantly to mix. Variations: Use basic recipe and add 1 cup raw or cooked chicken meat when adding onions. Or, use 6 ounces raw or cooked shrimp which has been thoroughly defrosted and drained. Or, use 1 cup diced ham or 1 cup pork steak or pork chop, diced. Or, make combination fried rice using lesser amounts of each type of meat desired mixed for a total of 1 cup.
MRS DANIEL TONYMON (SUSIE)
FORT WORTH, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .