VIETNAM FRIED RICECook 1 cup rice cooked per package directions, or have 3 cups leftover rice available. (Very tasty when cooked in chicken both) Heat in large skillet:4 Tbsp oil Add:1/4 to 1/2 pound cooked or raw meat, cut into thin strips 3 cloves garlic, minced 1 large onion, chopped coarsely 1 tsp salt 1 tsp pepper 1 tsp sugar 1 Tbsp soy sauce Stir-fry until meat is tender and hot, about 1-2 minutes. Add:3 cups cooked rice Stir-fry 5 minutes. Add:1 cup leftover or frozen vegetables, such as peas, beans, or carrots. (anything you like will work) Stir well into rice-meat mixture. Just before serving, add:2 eggs, beaten Over medium heat, stir carefully through rice until eggs are cooked. Serve piping hot with salad of leaf lettuce, cucumbers, fresh mint and parsley. Servings: 4 Source: More with Less Cookbook by Doris Janzen Longacre
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