| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Eggs |
Chinese |
Chinese, Rice, Rice cooker |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
sm |
Onion; diced |
| 1 |
|
Clove Garlic; minced |
| 1/3 |
c |
Fresh Mushrooms; sliced |
| 6 |
|
Waterchestnuts; sliced |
| 1/3 |
c |
Frozen Peas; thawed and drained |
| 3 |
c |
Cold Cooked Rice |
| 1/2 |
c |
Pork Or Chicken; cooked and diced |
|
|
Freshly Ground Black Pepper; to taste |
| 2 |
tb |
Soy Sauce |
| 1 |
tb |
Oil |
| 2 |
|
Eggs; beaten |
| 1 |
|
Scallion With Green Top; finely chopped |
INSTRUCTIONS
Stir-fry onion and garlic in hot oil in nonstick pan until onion is limp
and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas,
stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well
mixed with vegetables. Add pork or chicken; season with black pepper and
soy sauce. Cook, stirring, until hot.
Move rice to one side of pan; heat additional oil. Add beaten eggs; allow
eggs to begin to set before blending with rice. When blended, add scallion;
mix 1 minute. Serve immediately.
NOTES : This is probably the most popular Chinese dish in Amercia. An
excellent way to use leftover cooked rice as well as bits of meat, poultry,
and vegetables.
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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