Name: Pork Fried Rice
Ingredients: 1 Egg; 1 tb Water; Salt; Oil; 1/2 lb Lean pork, cut in thin strip; 1/2 ts Sugar; 1/2 c Sliced green onions with top; 1/2 c Sliced celery; 3 c Cold cooked rice; 1 c Bean sprouts; 3 tb Soy sauce; 2 Eggs, beaten; Chopped cooked pork

Jesus Christ demands self-denial, that is, self-negation (Matt. 16:24; Mark 8:34; Luke 9:23), as a necessary condition of discipleship. Self-denial is a summons to submit to the authority of God as Father and of Jesus as Lord and to declare lifelong war on one's instinctive egoism. What is to be negated is not personal self or one's existence as a rational and responsible human being. Jesus does not plan to turn us into zombies, nor does he ask us to volunteer for a robot role. The required denial is of carnal self, the egocentric, self-deifying urge with which we were born and which dominates us so ruinously in our natural state. Jesus links self-denial with cross-bearing. Cross-bearing is far more than enduring this or that hardship. Carrying one's cross in Jesus' day, as we learn from the story of Jesus' own crucifixion, was required of those whom society had condemned, whose rights were forfeit, and who were now being led out to their execution. The cross they carried was the instrument of death. Jesus represents discipleship as a matter of following him, and following him as based on taking up one's cross in self-negation. Carnal self would never consent to cast us in such a role. "When Christ calls a man, he bids him come and die," wrote Dietrich Bonhoeffer. Bonhoeffer was right: Accepting death to everything that carnal self wants to possess is what Christ's summons to self-denial was all about.

J.I. Packer

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Meats, Grains		Vegetables	6	Servings

INGREDIENTS

1		Egg
1	tb	Water
		Salt
		Oil
1/2	lb	Lean pork, cut in thin strip
1/2	ts	Sugar
1/2	c	Sliced green onions with top
1/2	c	Sliced celery
3	c	Cold cooked rice
1	c	Bean sprouts
3	tb	Soy sauce
2		Eggs, beaten
		Chopped cooked pork

INSTRUCTIONS

Green Onion Brushes (see Note) Combine egg, water and 1/8 teaspoon salt and
beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil
and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is
set and bottom is slightly golden. Turn and cool, then roll up tightly and
slice crosswise into slivers. Set aside. Heat 3 tablespoons oil in wok or
large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir-fry
over high heat until browned and cooked. Add green onions and celery and
cook until crisp-tender. Add rice and bean sprouts and cook until rice is
heated through, stirring to mix with meat and vegetables. Add soy sauce and
stir to mix. Make well in center of rice, pour in beaten eggs, allow to set
then scramble with chopsticks and stir into rice. Or heat 1 tablespoon oil
in separate pan, pour in eggs and allow to set, pushing set portion aside
to allow uncooked egg to run underneath. Cut into strips and stir into
rice. Turn rice out onto platter and top with chopped cooked pork and
slivered egg. Make border of Green Onion Brushes around rice. Note: To make
Green Onion Brushes, select large green onions. Cut off root ends, leaving
as much white part as possible. Cut onions in 3-inch lengths. Place on
board and using sharp knife, make slashes lengthwise from each end, cutting
1/2 inch toward center. Place in bowl of cold water and onions will open up
and curl back. Chill in water 1 hour or overnight. Drain well before using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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