"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Easy Fried Rice Recipe

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This recipe for Easy Fried Rice, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deb & Rich Ketcham
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Minced Garlic - 2 gloves
Carrots - 1 cup chopped into small dice
Chopped scallions - 1 bunch
Frozen Peas - 1 cup
Cabbage - 1 cup finely chopped
Meat - 1 cup in any combination of Ham, Shrimp, Pork
Eggs - 2 eggs well beaten
Cooked Rice - 4 cups

Directions:
Directions:
Heat some oil in wok. Quickly brown the garlic to flavor the oil and then remove the garlic. Sauté the carrots for a couple of minutes, then add the cabbage and then the peas. Cook for a couple of minutes until all are tender. Remove from the wok. Add a bit more oil and cook the scallions. Remove from the wok. Add a bit more oil and cook the meat until done. Remove from the wok. Add a bit more oil and cook the eggs. Swirl so they are thin and cook quickly. Remove from the pan and cut into long slices. Heat a little more oil and add the rice, stirring to get it coated a bit. Add all the other ingredients back to the wok. Add soy sauce to taste and mix everything well. Serve piping hot.

Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was the recipe of Chu Fang,one of the student teachers that lived with Margaret.

 

 

 

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