From: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Reply-To: a4gy@jupiter.sun.csd.unb.ca (N. Webber)
Newsgroups: rec.food.recipes
Followup-To: poster
Subject: Egg Fried Rice
Date: Tue, 2 May 1995 21:35:28 GMT
Organization: University of Chicago -- Academic Information Technologies
Message-ID: <3o3kvr$hu5@sol.sun.csd.unb.ca>


---------- Recipe via UNREGISTERED Meal-Master (tm) v8.02
 
      Title: Egg Fried Rice
 Categories: Chinese, Cheese/eggs, Rice, Side-dish
      Yield: 4 servings
 
      3    Eggs
      1 t  Salt
      2    Scallions, finely chopped
      2 T  (to 3T) vegetable oil
      1 lb Cooked rice
      4 oz Green peas
 
  In a bowl, lightly beat the eggs with a pinch of the salt and a few pieces
  of scallion. Heat oil in a preheated wok, and lightly scramble the eggs.
  Add the rice and stir to make sure that each grain of rice is separated.
  Add the remaining salt, scallions, and the peas. Blend well and serve.
  
  Source: A Taste Of The East by Deh-Ta Hsiung, Rafi Fernandez and Steven
          Wheeler, page 76
 
-----

-Natalie Webber
a4gy@jupiter.sun.csd.unb.ca

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