"Hunger is the best sauce in the world."--Cervantes

Joe's Fried Rice Recipe

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This recipe for Joe's Fried Rice, by , is from Our Family Cookbook, 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!

Koon Se (Joseph K.) Dung


4 c. cooked day old white rice
2 eggs, Fried very think like a crepe. Cut into tiny squares.
1/4 c. Char Sui (Chinese red roast pork) if available
1/4 c. Diced chicken, beef, or pork
1/4 c. cocktail size shrimp
1/4 c. petite peas
1/4 c. finely diced celery
1 1/2 Tbsp green onion, chopped
1 cloves minced garlic
2 slices fresh ginger root, diced
Salt-to taste
2 Tbsp Wesson Oil

1 1/2 Tbsp Oyster Sauce
1 1/2 Tbsp Soy Sauce

Heat oil in Wok. Sauté garlic and ginger. Add cooked rice. Break up rice and stir fry for approx 2 minutes. Add celery, peas, shrimp and all meat. Combine with rice. Stir in sauce. During final minutes of cooking add green onion, egg, and cilantro if desired.

Personal Notes:
Personal Notes:
Grandpa Joe added new things to this recipe all the time and so does Dad. As options, we've added 1 Tbsp of cilantro, 1/4 c. diced carrots, a Tbsp of diced fried bacon. Any combination of leftover meat works great. My favorite was when Joe used cut up fried pork chops. Grandma loved to use leftover turkey that I really loved more than the turkey on Thanksgiving day. Cooking the rice a day ahead produces a drier consistency and it's easier to work with in the wok but Dad never makes the rice ahead. It's always good.




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