CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Meats, Eggs |
Japanese |
Japanese, Rice |
1 |
Servings |
INGREDIENTS
1/4 |
c |
Light vegetable oil |
|
|
safflower is good |
5 |
c |
Cooked rice |
2 |
c |
Shredded cooked chicken |
1/2 |
c |
Diced onion |
1/2 |
c |
Diced celery |
1/4 |
c |
Diced bell pepper |
1 |
t |
Minced garlic |
2 |
|
Well-beaten eggs |
1 |
T |
Soy sauce |
INSTRUCTIONS
Heat oil. Stirfry rice. Add chicken, onion, celery, bell pepper,
garlic. Stirfry until well blended. Stir in beaten eggs and soy sauce.
Serve while hot. Posted to recipelu-digest Volume 01 Number 304 by
James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997
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