Fried rice #10

Yield: 2 Servings

Measure Ingredient
3 tablespoons Vegetable oil (we use peanut oil)
1 Skinless boneless chicken breast; diced (or substitute diced pork or small shrimp; maybe 1/2 cup to 1 cup)
1 medium Carrot; diced
1 medium Stalk celery; diced
2 Scallions; cut into 1/8-inch pieces (or substitute 1/4 cup finely diced onion)
¼ cup Mushrooms; thinly sliced
¼ cup Chopped cabbage (optional)
¼ cup Bean sprouts (optional)
2 cups Cold boiled rice
½ teaspoon Sugar
½ teaspoon Salt (optional)
1 tablespoon Soy sauce
1 Egg; lightly beaten

From: Felicia Pickering <MNHAN063@...> Date: Thu, 4 Jul 1996 00:37:15 EDT Heat 2 tablespoons of the oil in a wok or large frying pan over high heat until very hot. If you are using raw meat, add it to the pan first; stir-fry for 1 minute or until barely cooked through. Add the celery, carrot, mushrooms (and onion if you are using it). Stir-fry 1 minute or so.

If you are using scallions add them now along with optional bean sprouts and/or cabbage and stir-fry 30 seconds or so. Break up any clumps of cold rice and add the rice to the vegetables. Toss to coat with oil and heat through. Add the sugar, salt, and soy sauce, and mix these seasonings in evenly.

Push the rice mixture to the sides of the pan, leaving an empty circle in the middle. Add the remaining tablespoon of oil to the middle and let heat for a second or two. Then pour in the beaten egg. Stir the egg until it begins to set (partially scramble); then quickly stir in the rice/meat/veggies. Some of the egg will coat the rice and some of the egg will scramble into little clumps. Taste for seasoning; add more soy sauce to taste; and serve very hot. Serves 2 - 3.

EAT-L Digest 3 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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