Title: Special Fried Rice (Ck)
Categories: Side Entree Chinese Jewish
Yield: 1 Servings

2	tb	Peanut, corn, or other oil
4	lg	Eggs,beaten
1	tb	Peanut, corn, or other oil

1/2-1 c diced beef (1/4-inch cubes) 1/2-1 c diced chicken (1/4-inch cubes) 1/4 c peanut, corn, or other oil 1/4 c scallion rounds (white and crisp green parts) 1 c sliced fresh mushrooms 6 c cold cooked rice (rice must be cold) 1/4 c soy sauce 1 t sugar 1-2 c fresh been sprouts, to taste (optional)

Generously coat a 12-inch skillet with about 2 T of oil. Heat the oil until it is hot but not yet smoking. Pour in the eggs, and scramble them over moderately high heat. If the temperature is right, they will set almost immediately. Remove the eggs while they are still moist.

In the same pan, heat another T of oil to 375øF. Stir-fry the beef and chicken until they are cooked, then remove them from the pan.

In a clean 12-inch skillet or wok, heat about 1/4 c of oil to 375øF. Add the scallions and stir to coat them with oil, then add the mushrooms and stir-fry them for 1 minute. If all the oil has been absorbed by the mushroms, you'll need to add more to coat the bottom of the pan so the rice doesn't stick when it is added. Add the cold cooked rice to the mushrooms and stir quickly to prevent sticking and to keep the grains of rice separated. Sprinkle on the soy sauce and sugar, mix well, then add the cooked meat and eggs, again mixing everything well. Mix in the bean sprouts, toss everything together, and serve. Pass around extra chopped scallions as a garnish. For people who like to add extra seasonings to food, sesame oil, Chinese mustard, soy sauce, and duck sauce can be passed around as well.

From: Chinese Kosher Cooking Betty S. Goldberg Jonathan David Publishers, Inc., 1989

Entered by: Lawrence Kellie Fri 10-11-1996 at 06:31:41

previous

next