PORK FRIED RICE Makes 6 servings. Chinese - style fried rice is an excellent dish when one wants to use up odd bits and pieces of leftovers. 1 tbsp. water Salt Oil 1/2 lb. lean pork, cut in thin strips, or 2 c. diced roast pork or Chinese barbecued pork 1/2 tsp. sugar 1/2 c. sliced green onions with tops 1/2 c. sliced celery 3 c. cold cooked rice 1 c. bean sprouts 3 tbsp. soy sauce 2 eggs, beaten Chopped cooked pork Green Onion Brushes (see note)
Combine egg, water and 1/8 teaspoon salt and beat. Heat wok or large skillet over medium high heat. Add 2 teaspoons oil and pour in egg mixture. Tilt pan to coat surface. Cook until pancake is set and bottom is slightly golden. Turn and cool, then roll up golden. Turn and cool, then roll up tightly and slice crosswise into slivers. Set aside. Heat 3 tablespoons oil in wok or large skillet. Add pork, season with sugar and 1/2 teaspoon salt. Stir fry over high heat until browned and cooked. Add green onions and celery; cook until crisp-tender. Add rice and bean sprouts and cook until rice is heated through, stirring to mix with meat and vegetables. Add soy sauce and stir to mix. Make well in center of rice, pour in beaten eggs, allow to set then scramble with chopsticks and stir into rice. Or heat 1 tablespoon oil in separate pan. Pour in eggs and allow to set, pushing set portion aside to allow uncooked egg to run underneath. Cut into strips and stir into rice. Turn rice out onto platter and top with chopped cooked pork and slivered egg. Make border of Green Onion Bushes around rice. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
