| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | American | Rice &, Grains | 2 | Servings |
INGREDIENTS
| 1/2 | c | Long-grain white rice |
| 2 | ts | Sesame oil |
| 1/4 | c | Red onion, diced |
| Reserved beef marinade | ||
| Salt and freshly ground pepper |
INSTRUCTIONS
Bring a large pot with 2-3 quarts of water to a boil. Add rice and boil, uncovered about 10 minutes. Test a grain; rice should be cooked through, but not soft. Drain into a colander in the sink. Run cold water through rice and stir with a fork. Add oil to wok and heat to smoking. Add onion ad stir-fry 1 minute. Add rice and peas. Toss 3-4 minutes. Add marinade. Stir-fry another minute. Add salt and pepper to taste. Serves 2. Recipe by: American Statesman 2/5/97 Posted to MC-Recipe Digest V1 #518 by Sherry Zeiss <zeiss@tab.com> on Mar 15, 1997
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