"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

Chinese Fried Rice Recipe

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This recipe for Chinese Fried Rice, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rheta Burnham
Added: Monday, October 23, 2006


1/4 c. salad oil
1/4 c. chopped scallions (or green onions)
2 c. diced cooked ham, pork, or shrimp
1 2/3 c. Minute Rice
4 eggs, scrambled in small pieces
2 c. chicken broth
2 cans (3oz. each) sliced mushrooms
2 c. cooked peas
2 tsp. soy sauce

Heat oil in skillet. Sauté scallions, ham, and rice in oil for about 5 minutes. Remove from heat. Stir in eggs.
Bring broth, mushrooms with liquid, peas, and soy sauce to a boil. Stir in rice mixture. Cover and let stand 5 minutes. Stir to mix.
About 8 servings.




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