July 31, 2001
Todd’s Fried Rice
Fried Rice
| 2 cups cold cooked rice, lumps broken up |
| 2 eggs slightly beaten |
| 2 green onions, sliced |
| 3 – 5 tbsp oil (your choice) |
| 2 tbsp Soy sauce |
| Optional ingredients |
| 1 cup chopped chicken, pork, shrimp or crab or a mix. |
| 1 5oz. can water chestnuts (drained) |
| 1 to 2 oz baby corn sliced lengthwise into fourths |
| 1 oz. bamboo shoots |
| 1 cup sliced mushrooms |
| other stuff you might like: carrots, peas, and so on. |
Instructions
| 1. Add 2 tbsp oil to hot wok. Add green onion and stir fry for 30 seconds. Add beaten eggs and stir fry until soft curds begin to form. Remove eggsand onion and set aside.
2. Add 1 tbsp oil to heated wok and fry optional ingredients being sure to thoroughly cook any raw meat/seafood ingredients. – Several minutes, depending. Remove from wok and set aside. 3. Add 2 tbsp oil to heated wok. Add rice and stir fry for a few minutes. Rice should turn from white to a slightly golden color. Add 2 tbsp Soy sauce and reserved optional ingredients. Mix and heat for a few minutes. Add eggs and fold into mix, heat for a minute more. |
| 8/9/01 – Cecil Coupe. Yup. Do it Todds way! I resconstituted 5 dry “Chinese shitake” mushrooms, sliced them thin and added them to the onion frying step (#1), skipped step 2 (obviously) and I’m well pleased. |
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