"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Chicken Fried Rice, by Aunt Ethel, is from The Thigpen Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6 c cooked rice 4 eggs beaten 1 c bean sprouts 4 Tbsp oil 1 tsp accent 1 c diced cooked chiken 2 c finely chopped onions 4 finely chopped spring onions salt and peper to taste 4 Tbsp soy sauce
Place oil into large hot skillet, add chopped onions, salt, pepper, and accent, stir 3 minutes. then push mixture aside, fry eggs for 1 minute until eggs are firm, add rice, spring onions, bean sprouts, and cicken, mix well and keep stirring for 4 minutes, add soy sauce, mix well and serve
this is a very good dish for variation, substitute pork, shrimp, or ham for the chicken.
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