• National Rice Month - 2

    From Dave Drum@1:261/38 to All on Sat Sep 9 07:07:24 2023
    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

    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

    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

    From: Teri Chesser - Date: 04-01-96

    Uncle Dirty Dave's Kitchen


    ... Durians? Why do people eat fruit that smells like farts?

    --- BBBS/Li6 v4.10 Toy-6
    * Origin: Prism bbs (1:261/38)