Subj : National Rice Month - 3
To   : All
From : Dave Drum
Date : Thu Sep 05 2024 13:01:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
 Categories: Oriental, Pork, Rice, Vegetables
      Yield: 6 Servings
 
    1/2 lb Pork steak; chopped

MMMMM--------------------------MARINADE-------------------------------
      1 ts Light soy sauce
      1 ts Chinese rice wine
    1/8 ts Fresh grated ginger

MMMMM----------------------OIL FOR CHOWING---------------------------
      3 tb Peanut oil

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
           Additional Meats; see *NOTE
      2 lg Eggs; beaten
      1 c  Dry long-grain rice; cooked,
           - cooled
      2 cl Garlic; chopped fine
      2    Ribs celery; sliced thin
      1 md Yellow onion; chopped
      1 c  Chopped bok choy or Chinese
           - celery cabbage
      8    Water chestnuts; sliced thin
      1 c  Defrosted peas
      3    Chinese mushrooms; soaked
           - 2 hr, drained & sliced
      4    Green onion; cut Chinese way

MMMMM---------------------------SAUCE--------------------------------
      1 tb Light soy sauce
    1/4 ts MSG (OPT)
    1/4 ts Salt
           Pinch of sugar
      1 c  Fresh bean sprouts
 
  * NOTE: Additional meats, all optional: Add any or all of
  these in any amount you wish. lop chong sausage, sliced;
  cooked chicken; cooked shrimp; ham, cut julienne.
  
  Marinate the pork for 15 minutes. Heat a wok and add 1/2
  tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
  pork until done to your taste and then add the remaining
  cooked meats. Chow all for a few minutes and remove to a
  large serving bowl.
  
  Heat the wok again and add another 1/2 tablespoon of
  peanut oil. Pour the beaten eggs into the wok and tilt the
  wok in circles over the heat causing a thin egg pancake to
  form in the wok. Using the metal wok paddle, cut the
  pancake into pieces and chow for just a moment. Remove to
  the serving bowl.
  
  Add a tablespoon of the peanut oil and chow the cooked
  cold rice until hot. Remove to a serving bowl. Add the
  last tablespoon of the peanut oil and chow the garlic. Add
  all the vegetables, except the bean sprouts, in the order
  given, chowing the celery and onions a moment before you
  add the remaining items. Add the mixed sauce and chow
  until all is hot.
  
  Return the ingredients in the serving bowl to the wok and
  chow until very hot. Stir in the bean sprouts, test for
  salt, and serve.
  
  from The Frugal Gourmet Cooks The Three Ancient Cuisines -
  China, Greece, and Rome; by Jeff Smith, 1989
  
  NOTE: This is a Chesser family favorite. I usually use
  canned shrimp, leftover cooked beef (usually roast),
  chicken leftovers. This is a great dish for "cleaning the
  'fridge".
  
  From: Teri Chesser - Date: 04-01-96
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... I'm not grouchy, I just don't like traffic, crowds or politicians.
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.