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Fried Rice Recipe

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

The Thomas Family
Added: Wednesday, April 23, 2008


3 T. cooking oil
6 cloves garlic, minced
3 eggs, slightly beaten
3 cups day old white rice
1 cup red onion, chopped
1 cup carrot, diced small
1 cup celery, diced
1 can water chestnuts, drained & cut in med. dice
¾ cup bean sprouts
1 cup edamame- frozen
1 baked chicken breast, cut into bite size pieces
½ tsp salt
1-2 tsp. low sodium soy sauce
2-3 T. oyster sauce
½ tsp. sugar
1 tsp. pepper
2-3 green onions, chopped

In a large skillet, heat oil until a wisp of white smoke appears. Add the eggs and lightly scramble until just set. Stir in the garlic and cook until light brown. Fold in rice, making sure not to separate rice grains, leave rather sticky. Add vegetables you are using in order of their cooking time. Onion, carrot, celery, and then the water chestnuts, edamame and bean sprouts. Add the chicken last.

Add salt and pepper, soy sauce, oyster sauce, and sugar. Continue to fold for about a minute or two. Don’t be afraid to scrape rice stuck to bottom of the pan. Cook until rice absorbs the sauces and is slightly crisp on the edges. Fold in green onions for an additional minute and taste.

Serves 6-8.




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