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Fried Rice Recipe

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This recipe for Fried Rice, by , is from Nichols Family Favorites, 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!

Neleen Nichols


2 cups long grain white rice
4 cups water

2 Tbsp oil (a high heat variety)
2 beaten eggs
1 carrot (chopped fairly small)
1 rib of celery (chopped fairly small)
1/4 onion (chopped fairly small)
4-5 green onions, sliced
1 can sliced water chestnuts, drained then chopped up a little
1/2 cup frozen peas (or fresh if you have them)

about 1 Tbsp soy sauce or tamari
1 tsp crushed garlic
1 Tbsp rice wine vinegar

Bring the 4 cups of water to a boil in a medium sauce pan, add 1/2 tsp salt and 2 cups of rice
Lower heat to simmer, cover and cook for 20 minutes.
Remove from heat, dump out onto cookie sheet to cool

When the rice is almost cooled off...
Heat a wok or heavy skillet, add the oil and tilt to cover bottom of pan
Scramble the eggs in the oil, remove to a bowl
Toss vegetables (except peas) in the hot pan, add a little oil if needed, cook for about 5 minutes until they begin to turn a little tender but still have some crunch

Make a sauce in a cup using of the soy sauce, garlic and rice wine vinegar
Place the rice in the hot pot with the vegetables, pour the sauce over, add the peas and stir fry the whole mixture
Taste to see if it has enough soy sauce, it should be slightly salty

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
About an hour
Personal Notes:
Personal Notes:
This is really a basic recipe for fried rice. So many things can be added: shrimp, pork, chicken, sesame oil, pineapple, bell peppers, bamboo shoots, cabbage, nuts, etc. Cooling the rice helps to keep it from clumping. You don't have to do it, but it makes the dish a lot nicer.




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