Japanese fried rice

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

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