From: utzoo!decvax!ucbvax!wildbill Newsgroups: net.cooks Title: Fried Rice Article-I.D.: ucbvax.7588 Posted: Wed Jun 9 11:13:04 1982 Received: Thu Jun 10 02:21:45 1982 Making fried rice is a lot like making hash--the recipe can stand a lot of fooling around with, proportions aren't really that important, and your best asset is a healthy imagination. Also like hash, it's a good way of getting rid of whatever is sitting around in your refrigerator threatening to rot or go to mold if you don't use it up. Thus, this should be regarded as a skeleton of a recipe rather than the word of Confucius (or whatever). Anyway: Fried Rice Per 2 cups COLD cooked rice: 2 Tbsp. vegetable oil 2 Tbsp. soy sauce 1 egg, lightly beaten 2 scallions, sliced (optional) up to 1 cup whatever (cooked meat, raw or cooked vegetables, etc.) Heat oil in skillet or wok until it begins to smoke. If adding meat or raw vegetables, add at this point and stir-fry 1 to 3 minutes depending on the type of vegetable. Loosen rice with a fork, and add. Stir-fry 2 minutes, then add soy sauce and stir until rice is coated. Add cooked vegetables at this point. Reduce heat, add egg, and mix until egg is set. Garnish with scallions. Makes a substantial lunch for 1 person per cup of rice, or a side dish for 1 to 2 people per cup of rice, depending on amount served. Caveats: The rice MUST be cold, preferably refrigerated overnight. If you use warm fresh-cooked rice, you get a gooey mess instead. Do not use uncooked rice or uncooked "Minute" rice, either. The recipe does, however, work equally well with any kind of cooked rice (I have used both white and brown successfully).