INGREDIENTS

INSTRUCTIONS

* shiitake mushrooms, bok choy {Chinese cabbage}, water chestnuts, bamboo
shoots, chopped green onions, peas, leftover veggies, celery, Maui onion,
shredded carrot, etc.
** any leftover meat (chicken, pork, beef, char siu).
Although most people will tell you the rice should be cold, mine usually
isn't. In our home we rarely chill the rice. When dinner is finished, we
leave the rice in the rice cooker right on the counter, where it stays
until we use it for breakfast or lunch the next day.
The "real" trick to fried rice is having *EVERYTHING* ready to go - right
at hand just like the TV cooking shows! That's because the actual cooking
only takes a very few minutes and you should not leave it (once you start)
until the fried rice is ready to serve. When I make fried rice (usually for
breakfast), I put a little olive oil in with the rice and break up the
lumps. BTW, we use sticky rice (Calrose). I heat the wok really hot (single
most important thing in Chinese cooking) and add minced garlic, ginger and
some veggies (we like shiitake mushrooms, bok choy {Chinese cabbage}, water
chestnuts, bamboo shoots and chopped green onions). Last night's leftover
veggies are always part of the dish, as is any leftover meat (char siu is
especially good). When the veggies have been toss fried for a minute or
two, then I add the leftover cooked meat and a minute or two later, the
rice. I add a little sesame oil, oyster sauce and soy sauce. Immediately
after, I stir in a couple beaten eggs and turn off the heat. Finally, I
stir in a couple chopped up green onions. Serve immediately. Hope you enjoy
it! Me ke aloha, Mary
NOTES : E hele mai oukou e ai!  (Come and eat!)
Recipe by: Mary Spero
Posted to TNT Recipes Digest by MarySpero@prodigy.com (MS MARY E SPERO) on

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