CHINESE FRIED RICE
"Soul, Soy and Salsa," an East Harlem cookbook by Elizabeth Calvert
1 recipe plain or any leftover rice, cooked
2 medium carrots, cut in half lengthwise, in 1/8-inch slices
3 medium onions, chopped coarsely
1 green pepper, chopped coarsely
2 cloves garlic, smashed and chopped fine
3 eggs
5 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoons soy sauce, poured in center of pan and allowed to burn
1 cup of pork or shrimp, chopped fine
Serves 4-6.
"Soul, Soy and Salsa," an East Harlem cookbook by Elizabeth Calvert
1 recipe plain or any leftover rice, cooked
2 medium carrots, cut in half lengthwise, in 1/8-inch slices
3 medium onions, chopped coarsely
1 green pepper, chopped coarsely
2 cloves garlic, smashed and chopped fine
3 eggs
5 tablespoons oil
2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoons soy sauce, poured in center of pan and allowed to burn
1 cup of pork or shrimp, chopped fine
Serves 4-6.
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