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"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

Stir-fried Rice Recipe

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This recipe for Stir-fried Rice is from The Sts. Peter and Paul Women's Group Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup uncooked rice
2 cups water
1/2 tsp salt
2 or 3 eggs
1/2 a small pkg baby carrots
1/2 a small pkg frozen peas
1 to 2 tbsp soy sauce, or to taste
1/2 tsp ground ginger, or to taste
2 tbsp oil for stir-frying

Stir-in ideas:
1/2 cup cooked, de-veined small shrimp
1/2 cup diced, cooked chicken or pork
Directions:
Directions:
Cook rice in water and salt until tender, set aside.
While rice is cooking, cut carrots into thin strips.Beat the eggs well, set aside.
Heat oil in wok or large, heavy frying pan. Add carrots and stir-fry until tender, but still crisp. Add peas and heat through. Add meat if desired and heat through. Add soy sauce and ginger to taste. Stir well and push to one side of pan. Pour beaten eggs in open side of pan and fry as for scrambled eggs, breaking them up into small pieces. Stir into other ingredients.

 

 

 

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