| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Japanese |
Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
|
Egg; beaten |
| 3 |
c |
Cold Cooked Rice |
| 4 |
|
Scallions With Green Tops; chopped |
| 1/2 |
c |
Cooked Shrimp Or Crabmeat |
| 1/2 |
c |
Frozen Green Peas; thawed and drained |
| 1 |
tb |
Soy Sauce |
INSTRUCTIONS
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@gj.net> on Jan 04, 1998
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