Basic fried rice #1
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | -(up to) | |
| 3 | tablespoons | Soybean oil |
| ¾ | teaspoon | Salt |
| 1 | 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 | Green onions; diced | |
| 2 | teaspoons | Soy sauce |
| 1 | dash | Black pepper |
Directions
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, .