| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Rice |
6 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 5 |
tb |
Vegetable oil |
| 1 |
|
Bunch scallions; sliced on a angle; about 1/4" thick |
| 2 |
ts |
Curry powder |
| 1/4 |
ts |
Garlic powder |
| 2 |
ts |
Salt |
| 8 |
c |
Cooked rice |
INSTRUCTIONS
Date: Fri, 9 Feb 1996 16:34:30 CST (-0600)
From: LynnRausch <lrausc19@email2.starnetinc.com>
In a large saucepan, heat oil; saute scallions quickly, just until warm.
Stir in the reamining ingredients; continue cooking just until heated
through.
Note: For color and flavor variety you can add chopped scrambled egg, diced
cooked green pepper or broccoli stems, or diced cooked chicken or ham.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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