| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cantonese | 1 | Servings | |
INGREDIENTS
| 4 | tb | Oil |
| 1 | md | Onion; diced |
| 2 | Eggs; beaten | |
| 1 | tb | Soy sauce; (I use 2 tbsp tamari sauce) |
| 2 1/2 | c | COOKED rice |
| 1 | ds | Pepper |
INSTRUCTIONS
Source:Spice and Spirit In 10 inch skillet, heat oil on medium flame. Add diced onion and saute until translucent. Add eggs and fry, stirring constantly to break eggs into tiny pieces. Add soy sauce and stir. Add cooked rice. Sprinkle with dash of pepper. Combine well, stirring over heat, about 2 minutes. Add a little more soy sauce if necessary. The first time I made this I doubled the rice because I did not focus on the word cooked rice. Forwarned is forarmed. Posted to JEWISH-FOOD digest by Charles Rosenstein <cr18@gezernet.co.il> on Oct 06, 1998, converted by MM_Buster v2.0l.
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