Fried Rice
This recipe came from a Chinese cooking class that my mother and I took years ago on Whidbey Island, Washington. Fried rice is a leftover dish, made with whatever kind of meat or vegetables that you have. Basic amounts have been given, but by all means, you don’t need to stick to those amount or varieties.
4 c. day-old cooked rice
4 green onions, chopped
2 celery stalks
1 small zucchini
3 carrots, sliced
¾ c. peas
1 (8 oz.) can water chestnuts
4 mushrooms
6 T. oil
3-4 eggs
½ c. diced ham (at least)
2 T. soy sauce
salt & pepper
Never use freshly made rice. Rinse the rice to remove starch. Chop vegetables. Heat 1 T. oil in pan; scramble eggs until done. Set aside. Heat 5 T. oil and stir-fry ham until cooked. Stir-fry vegetables for 1 minute (don’t over-cook). Add rice, eggs, soy sauce, salt, and pepper. Stir-fry until rice is hot, about 5 minutes. Serve hot.
Fried Rice
This recipe came from a Chinese cooking class that my mother and I took years ago on Whidbey Island, Washington. Fried rice is a leftover dish, made with whatever kind of meat or vegetables that you have. Basic amounts have been given, but by all means, you don’t need to stick to those amount or varieties.
4 c. day-old cooked rice
4 green onions, chopped
2 celery stalks
1 small zucchini
3 carrots, sliced
¾ c. peas
1 (8 oz.) can water chestnuts
4 mushrooms
6 T. oil
3-4 eggs
½ c. diced ham (at least)
2 T. soy sauce
salt & pepper
Never use freshly made rice. Rinse the rice to remove starch. Chop vegetables. Heat 1 T. oil in pan; scramble eggs until done. Set aside. Heat 5 T. oil and stir-fry ham until cooked. Stir-fry vegetables for 1 minute (don’t over-cook). Add rice, eggs, soy sauce, salt, and pepper. Stir-fry until rice is hot, about 5 minutes. Serve hot.