MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)
Categories: Oriental, Pork, Rice, Vegetables
Yield: 6 Servings

1/2 lb Pork steak; chopped

MMMMM--------------------------MARINADE-------------------------------
1 ts Light soy sauce
1 ts Chinese rice wine
1/8 ts Fresh grated ginger

MMMMM----------------------OIL FOR CHOWING---------------------------
3 tb Peanut oil

MMMMM-------------------ADDITIONAL INGREDIENTS------------------------
Additional Meats; see *NOTE
2 lg Eggs; beaten
1 c Dry long-grain rice; cooked,
- cooled
2 cl Garlic; chopped fine
2 Ribs celery; sliced thin
1 md Yellow onion; chopped
1 c Chopped bok choy or Chinese
- celery cabbage
8 Water chestnuts; sliced thin
1 c Defrosted peas
3 Chinese mushrooms; soaked
- 2 hr, drained & sliced
4 Green onion; cut Chinese way

MMMMM---------------------------SAUCE--------------------------------
1 tb Light soy sauce
1/4 ts MSG (OPT)
1/4 ts Salt
Pinch of sugar
1 c Fresh bean sprouts

* NOTE: Additional meats, all optional: Add any or all of
these in any amount you wish. lop chong sausage, sliced;
cooked chicken; cooked shrimp; ham, cut julienne.

Marinate the pork for 15 minutes. Heat a wok and add 1/2
tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the
pork until done to your taste and then add the remaining
cooked meats. Chow all for a few minutes and remove to a
large serving bowl.

Heat the wok again and add another 1/2 tablespoon of
peanut oil. Pour the beaten eggs into the wok and tilt the
wok in circles over the heat causing a thin egg pancake to
form in the wok. Using the metal wok paddle, cut the
pancake into pieces and chow for just a moment. Remove to
the serving bowl.

Add a tablespoon of the peanut oil and chow the cooked
cold rice until hot. Remove to a serving bowl. Add the
last tablespoon of the peanut oil and chow the garlic. Add
all the vegetables, except the bean sprouts, in the order
given, chowing the celery and onions a moment before you
add the remaining items. Add the mixed sauce and chow
until all is hot.

Return the ingredients in the serving bowl to the wok and
chow until very hot. Stir in the bean sprouts, test for
salt, and serve.

from The Frugal Gourmet Cooks The Three Ancient Cuisines -
China, Greece, and Rome; by Jeff Smith, 1989

NOTE: This is a Chesser family favorite. I usually use
canned shrimp, leftover cooked beef (usually roast),
chicken leftovers. This is a great dish for "cleaning the
'fridge".

From: Teri Chesser - Date: 04-01-96

Uncle Dirty Dave's Kitchen

MMMMM

... Durians? Why do people eat fruit that smells like farts?

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... Two people can't stir what's in a saucepan at the same time.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)