Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Oil |
1 small | Onion; diced |
1 \N | Clove Garlic; minced |
⅓ cup | Fresh Mushrooms; sliced |
6 \N | Waterchestnuts; sliced |
⅓ cup | Frozen Peas; thawed and drained |
3 cups | Cold Cooked Rice |
½ cup | Pork Or Chicken; cooked and diced |
\N \N | Freshly Ground Black Pepper; to taste |
2 tablespoons | Soy Sauce |
1 tablespoon | Oil |
2 \N | Eggs; beaten |
1 \N | Scallion With Green Top; finely chopped |
Stir-fry onion and garlic in hot oil in nonstick pan until onion is limp and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas, stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well mixed with vegetables. Add pork or chicken; season with black pepper and soy sauce. Cook, stirring, until hot.
Move rice to one side of pan; heat additional oil. Add beaten eggs; allow eggs to begin to set before blending with rice. When blended, add scallion; mix 1 minute. Serve immediately.
NOTES : This is probably the most popular Chinese dish in Amercia. An excellent way to use leftover cooked rice as well as bits of meat, poultry, and vegetables.
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