Fried rice, mary's way

6 servings

Ingredients

Quantity Ingredient
2 cups Uncle Ben's long grain rice
2 tablespoons Vegetable oil
4½ cup Chicken broth or water or combination of both
4 tablespoons Soy sauce
1½ cup Cooked cubed pork or chicken (shrimp o.k. too)
6 Scallions, cut diagonally green part too
1 Egg
1 cup Celery cut diagonally in 1/4\" chunks
¼ cup Chopped sweet green or red pepper (optional)
¼ cup Frozen green peas (optional)
½ cup Sliced fresh mushrooms canned o.k.
1 pack Fresh bean sprouts canned o.k.

Directions

GARNISH

METHOD: Have all your meat and vegetables cut and ready to go.

Put broth/water and soy sauce in a pan to bring to a boil. In another dutch oven (cast iron preferable) place raw rice and vegetable oil to roast till brown and puffy, stirring most of the time so it doesn't burn. Ideally liquid comes to a boil at same time rice is brown and puffy. Pour the broth/water/soy sauce mixture over the very hot rice very slowly (much spluttering) don't get burned. Add the vegetables that need the most cooking at this time i.e. the celery and scallions. Cover tightly and simmer for about 10 minutes. Lift cover and put in the rest of the ingredients, stir and cover tightly once more. Continue simmering for another 5 to 10 minutes till liquid is absorbed, vegies are crunchy tender, rice is tender and all is hot.

Place in warm serving dish.

GARNISH: Beat egg well. Heat a small, nonstick skillet, add the egg (swirl, much like a crepe) cook (without stirring) till the egg is set and the top almost cooked too. Remove from the pan, cool slightly and roll up. Cut into ¼" "noodles". Spread over the top of the dish.

This recipe reconstructed, from Bill Riemerman's memory of the fried rice he ate while stationed in Japan, by Mary Riemerman Submitted By MARY RIEMERMAN On 02-10-95

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