| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Chinese |
Rice |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Raw rice, cooked and chilled |
|
|
3 cups cooked |
| 2 |
T |
Olive oil |
| 3 |
|
Cloves garlic, crushed |
| 1 |
|
Yellow onion, cut into large |
|
|
dice |
| 1 |
|
Tomato, cut into |
|
|
1/4-inch dice |
| 1/2 |
|
Bell pepper, cut into |
|
|
1/4-inch dice |
| 1/2 |
lb |
Cooked seafood, shrimp |
|
|
crab clams fish etc. |
|
|
Tabasco to taste |
|
|
Salt and freshly ground |
|
|
black pepper to taste |
| 2 |
T |
Rice wine vinegar, optional |
|
|
Green onions, chopped for |
|
|
garnish |
INSTRUCTIONS
SERVES 6-8, DEPENDING UPON HOW MUCH SEAFOOD YOU PUT IN THE PAN This is
not a Chinese dish though I am going to use my wok. A regular heavy
frying pan will work almost as well. This is one of those dishes that
has a thousand variations, so don't be reluctant to change my recipe
completely. Cook the rice and allow it to cool. I do this the day
before so that the rice will fall apart easily when I prepare this
dish. Heat a wok or a large frying pan and add the oil. Saut the
garlic and yellow onion until the onion is clear. Add the remaining
ingredients and stir-fry until all is hot. Use any kind of cooked
seafood you wish. Even leftover lobster will do. (I'm sorry. I just
could not help saying that!) I like to add a green vegetable such as
green beans. This is a rich dish and really needs very little support.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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