Chinese-Style Rice

Chinese-Style Rice

I recall my mother teaching me how to make this recipe when I was a girl. It is fairly simple and versatile. I’ve added celery and other meats besides pork to fit my family’s tastes. It was served with biscuits and sometimes with salad or soup as a side dish, depending on how many people were eating.

Recipe

• 4 eggs
• 2 stalks chopped celery
• 1 small onion, chopped
• Oil
• 4 cups cold cooked rice
• 2 cups cooked meat (pork,
• chicken, beef, and/or shrimp),
• cut into strips
• Thyme or favorite Asian
• seasonings, to taste
• Soy sauce, to taste
• Salt, to taste

Beat eggs with a small amount of water, then cook in greased or nonstick frying pan. Cut into strips, set aside. Saute onion and celery in small amount of oil. Add rice, eggs, meat, thyme or other seasonings, soy sauce, and salt. Heat thoroughly. Note: The dish will go further if you add one egg and one-half cup of cooked meat for each person served over four.

Tip From Our Test Kitchen: For additional color and flavor, add some snow peas, baby corn, or strips of red pepper.

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