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Eggs, Meats Japanese Rice, Rice cooker 4 Servings

INGREDIENTS

2 tb Oil
1 Egg; beaten
3 c Cold Cooked Rice
4 Scallions With Green Tops; chopped
1/2 c Cooked Shrimp Or Crabmeat
1/2 c Frozen Green Peas; thawed and drained
1 tb Soy Sauce

INSTRUCTIONS

Heat oil in nonstick pan; add egg and scramble briefly. Add rice,
scallions, seafood, and green peas. Stir gently until hot; about 3 minutes.
Add soy sauce; mix thoroughly before serving.
NOTES : It is important to use cold rice in fried rice. A short grain white
rice is used in Japan.
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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