"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Ruth's Hawaiian Fried Rice Recipe

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This recipe for Ruth's Hawaiian Fried Rice, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Thursday, January 17, 2008


6 Tbsp. Oil, divided
3 Eggs
1/4 Tsp. Salt
1 Cup Green Onions, chopped
1 Cup Frozen Peas and Carrots
1 Cup Raisins
1 Cup Cashews
1 (8oz.) Can Pineapple Tidbits
1 (18oz.) Jar Apricot Pineapple Jam
1/4 Cup Honey
3 Tbsp. Soy Sauce
1 Tsp. Ruth's Hot Salt
2 Tsp. Curry Powder
1 Chicken Breast, cooked in garlic salt and oil
8 Cups Rice, cooked and cold*

Sprinkle chicken breast with oil and garlic salt and bake at 350 for 45 minutes. Heat 3 tablespoons of oil in wok. Beat eggs with salt and add to oil. Stir continuously over medium heat until eggs are dry and separate into small pieces. Remove from wok and set aside. Add next 3 tablespoons of oil to wok. Add green onions, peas and carrots and stir fry a few minutes. Then add remaining ingredients except for chicken and rice. Add drippings from chicken to wok. Dice chicken. Stir ingredients in wok until boiling. Simmer a few minutes. Add chicken and stir. Add rice and stir.




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