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).