| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Rice |
4 |
Servings |
INGREDIENTS
| 2 |
|
-(up to) |
| 3 |
tb |
Soybean oil |
| 3/4 |
ts |
Salt |
| 1 |
|
Egg; well beaten |
| 1 |
c |
Bean sprouts (optional) |
| 1/2 |
c |
Onions; cubed |
| 1/2 |
ts |
Accent (up to) |
| 5 |
c |
Cooked; cold rice (up to) |
| 3 |
|
Green onions; diced |
| 2 |
ts |
Soy sauce |
| 1 |
ds |
Black pepper |
INSTRUCTIONS
Heat oil in deep cast iron skillet. When hot, add salt. Scramble egg in oil
quickly and leave in skillet. Add bean sprouts, onions, Accent and stir 1
minute. Turn down heat to avoid burning rice. Add rice and continue
stirring and mixing for 3-4 minutes. Add green onions, pepper and soy
sauce, stirring constantly to mix. Variations: Use basic recipe and add 1
cup raw or cooked chicken meat when adding onions. Or, use 6 ounces raw or
cooked shrimp which has been thoroughly defrosted and drained. Or, use 1
cup diced ham or 1 cup pork steak or pork chop, diced. Or, make combination
fried rice using lesser amounts of each type of meat desired mixed for a
total of 1 cup.
MRS DANIEL TONYMON (SUSIE)
FORT WORTH, TX
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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