| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Chinese | 1 | Servings | |
INGREDIENTS
| 1 | c | Rice; cooked to yield 4 cups |
| 1 | Stalk celery; chopped medium dice | |
| 1 | sm | Carrot; chopped the same |
| 1/2 | Green pepper; chopped the same…here is where you could use HOT | |
| 1 | sm | Onion; sliced into about 2 inch pieces |
| 3 | Cloves garlic; minced USE REAL STUFF, NOT BOTTLED!!!! | |
| 1 | tb | Minced green ginger; real stuff again |
| 3 | Scallions; (green onions) chopped | |
| 1 | tb | (good) Chinese hot chili paste |
| Chinese cooking wine; (38% alcohol) or fish sauce, your choice | ||
| 1 | lg | Egg |
INSTRUCTIONS
REST The day before, at least, cook one cup od rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four cups of left over or cold rice...it should be at least a day old!! IMPORTANT. Then proceed as follows: Use a hot wok, or a large pan, wok preferred, heat to HOT, put a good dollop of peanut oil in the wok, add the garlic, ginger, half the green onions and stir fry for about two minutes, add the hot paste, and mix well, throw in all the vegetables, add the egg, and mix again stirring the egg into the veggies, then all at once add the rice, breaking up the clumps of rice as you stir fry and add in about two to three tablespoons of either the cooking wine or the fish sauce...add about 2-3 tbls of hot water, and continue to stir fry...this is all on hot to medium hot heat in a wok...turn heat down, add a little more water if dry, and cover for about two minutes...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or the same at the table....before you take it outta the wok, check for seasoning...this is where I add more heat...Calvin's powder, or even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add shrimps. chopped up cooked chicken, ham or whatever suits your taste buds, just before the last stir in the wok! I realize that this is a long recipe...try it anyway! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on May 26, 1998
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