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A basic Chinese recipe, and a great way to use meat and rice leftovers. To cook basic long-grain white rice, bring 2 cups of water to a boil in a saucepan that has a lid. When water is boiling, put in rice and stir. When water returns to the boil, put on the lid and turn the fire down to a very low simmer and cook for 20 minutes. Don't take the lid off the pan until the 20 minutes is up! For more flavor, beef or chicken stock can be used in place of water. Add 1/4 teaspoon of turmeric to the water and it will turn the rice a pretty yellow color.
Pre-cooked rice
Any kind of leftover meat, cut up into bite sized pieces
2 eggs
1 package frozen peas
1 clove garlic, minced
1 onion, diced
1 stalk celery, diced
1 carrot, diced
1 tablespoon sherry
soy sauce
Open bag of frozen peas into strainer, run under cold water and set aside to thaw and drain.
Heat wok, and then add 1 tablespoon peanut oil. Scramble eggs in wok, remove when done and set aside.
Wipe out wok, heat and add 2 tablespoons peanut oil. Stir-fry onion, celery, carrot for 1 minute. Add drained peas, garlic, and sherry, stir-fry for 2 minutes. Crumble and add up to 3 cups of rice. Stir-fry for a minute, add 2 tablespoons soy. Continue to stir-fry until rice is warmed through. Add more soy if desired. Keep rice moving so it won't clump together. Add meat and combine thoroughly. Gently chop scrambled eggs and sprinkle on the top when done.
The variations on this basic recipe are endless. You can make it vegetarian by omitting the eggs and meat, or substituting tofu for the meat and eggs.
Alan Beggerow is a free lance writer. Visit his writing
services website, Ghostwriter, at
http://www.ghostwriterboo.blogspot.com
Article Source: http://EzineArticles.com/?expert=Alan_Beggerow
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