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From: trandolph@cougar.DEC
Newsgroups: net.cooks
Subject: Re: Yet another chicken recipe request
Message-ID: <1612@decwrl.UUCP>
Date: Thu, 11-Apr-85 08:40:30 EST
Article-I.D.: decwrl.1612
Posted: Thu Apr 11 08:40:30 1985
Date-Received: Sat, 13-Apr-85 04:54:49 EST
Sender: daemon@decwrl.UUCP
Organization: DEC Engineering Network
Lines: 39

>I am also interested in fried rice and stir-fry vegetables recipes.
>
>I just bought a wok and am ready to throw away my skillet.
>
>Corinna Owens
>AT&T Bell Labs, Columbus, 2B224
>(614) 860-3070
>
>[... cbosgd!] cbscc!co

I make this one so often, I'm typing it from memory:

Basic Fried Rice
=================
2-3 cups cold cooked rice
     (preferably left-overs from previous meals - sometimes I cheat and
      prepare some "minute rice" (gasp!) and let it cool off)
1 medium onion
1 egg
1-2 tbl peanut oil for frying
2-3 tbl light soy sauce
1/2 tsp sesame oil, for flavoring

Dice the onion and set aside
Preheat the wok, add the peanut oil, spread it around, heat it to "meltdown",
and begin:
Add the onion and toss it around until it just starts to brown.
Dump in the rice and toss everything until it's heated through.
Break in the egg right on top of the rice, scramble it with whatever you're
tossing with, and mix it right into the rice. Heat until the egg cooks.
Add soy sauce. Toss it again.
Add sesame oil. This is the Chinese kind made from toasted seeds - it's very
strong smelling. Toss it again and serve.

When I want to get fancy with this one, I fry some shrimp or chopped up
chicken, set it aside, and add it in before the egg.
Enjoy!

T.F.Randolph     ...decwrl!dec-rhea!dec-cougar!trandolph