| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Meats, Eggs |
Chinese |
Grains/rice, China, Vegetables, Update, Archived |
1 |
Servings |
INGREDIENTS
|
|
– Ken Hom, Guest Chef |
| 2 |
oz |
Chinese barbecued pork; cut into fine dice |
| 1/4 |
lb |
Fresh or frozen peas; blanched 5 or 2 minutes |
| 2 |
|
Tb Oil; preferably peanut |
| 2 |
c |
Long-grain rice; steamed and chilled |
| 1 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
| 4 |
oz |
Fresh bean sprouts; about 1 cup |
|
|
GARNISH |
| 2 |
|
Tb Scallions; finely chopped |
INSTRUCTIONS
YIELD: 4 SERVINGS
Drain peas in a colander. Heat a wok or large skillet until it is hot. Then
add the oil and wait until it is almost smoking. Add the cooked rice and
stir-fry it for 1 minute, and then add the barbecued pork, peas and salt.
Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions. Serve at once, or let it cool and serve as a cold rice
salad. Here are some hints for fried rice. The cooked rice should be cool.
Never put soy sauce into fried rice. Don't precook the egg. And, be sure
the oil is hot enough to not saturate the rice.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
A Message from our Provider:
“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”