Food
Chinese Rice
By Yankee Magazine|May 23 2002|
A quick, easy, and very good recipe that can be made with leftover ham, beef, or pork — or with no meat at all.
Yield
4 to 6 servings
Ingredients
2 tablespoons vegetable oil
1 cup chopped cooked meat
4 cups cooked white rice (2 cups uncooked)
1/2 cup canned sliced mushrooms, drained
1-1/2 tablespoons chopped scallions
1 red bell pepper, diced
2 tomatoes, diced
1 hard-boiled egg, sliced
2 to 3 tablespoons soy sauce (or more to taste)
2 to 3 tablespoons brown sugar
1/4 teaspoon celery seeds
Instructions
In a large heavy skillet, heat the oil over medium heat. Add the meat and brown slowly. Then add the remaining ingredients and cook for 5 to 7 minutes, stirring often. Serve hot.
Throw in a handful or two of bean sprouts the last few minutes. Tasted great!
I cannot use too much soy sauce. I used 2 tablespoons and found that was enough. I also reduced sugar to just 1 tablespoon but I added 2 tablespoons of Oyster sauce. The result is good looking and tastes a lot better.