Category : Vegetables
Author : DDF
Hits : 5338
Date : 27/02/2002
4 cups cooked converted or parboiled rice (1 cup uncooked)1 cup frozen peas, thawed2 tablespoons finely grated carrot2 eggs, beaten1/2 cup diced onion (1/2 small onion)1 1/2 tablespoons butter2 tablespoons soy saucesalt
1. Cook rice following instructions on package (Bring 2 cups water to a boil, add rice and a dash of salt, reduce heat and simmer in covered saucepan for 20 minutes). Pour rice into a large bowl to let it cool in the refrigerator.2. Scramble the eggs in a small pan over medium heat. Separate the scrambled chunks of egg into small pea-size bits while cooking.3. When rice has cooled to near room temperature, add peas, grated carrot, scrambled egg and diced onion to the bowl. Carefully toss all of the ingredients together.4. Melt 1 1/2 tablespoons of butter in a large frying pan over medium/high heat.5. When butter has completely melted, dump the bowl of rice and other ingredients into the pan and add soy sauce plus a dash of salt and pepper. Cook rice for 6-8 minutes over heat, stirring often. (http://www.topsecretrecipes.com)Serves 4.
Good-quality buttercup squash will be firm, heavy for its size and have an even cream color.
Avoid product that has soft spots, dull and wrinkled (...)
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