Subj : BH&G 2048
To   : ALL
From : DAVE DRUM
Date : Tue Mar 09 2021 12:04:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Vegetable Fried Rice
 Categories: Rice, Vegetables, Chilies, Herbs, Citrus
      Yield: 4 Servings
 
      4 lg Eggs
      2 tb Water
           Cooking spray
      1 tb Olive oil
      1 tb Fine chopped, peeled fresh
           - ginger
      2 cl Garlic; minced
      2 c  Chopped Chinese cabbage
      1 c  Coarsely shredded carrot
      1 c  Fresh pea pods; trimmed
      2 c  Cooked brown rice
    1/3 c  Sliced green onion
      2 tb Soy sauce
      1 ts Sriracha chile sauce
      2 tb Snipped fresh cilantro
           Lime slices or wedges
 
  In a small bowl, whisk together eggs and the water. Coat
  an unheated 12-inch nonstick skillet with cooking spray.
  Preheat skillet over medium heat. Pour in egg mixture.
  Cook, without stirring, until mixture begins to set on the
  bottom and around edges. With a spatula or large spoon,
  lift and fold the partially cooked eggs so that the
  uncooked portion flows underneath. Continue cooking over
  medium heat for 2 to 3 minutes or until egg mixture is
  cooked through, but is still glossy and moist, keeping
  eggs in large pieces. Carefully transfer eggs to a medium
  bowl; set aside.
  
  In the same skillet, heat oil over medium-high heat. Add
  ginger and garlic; cook for 30 seconds. Add cabbage,
  carrot, and pea pods; cook and stir for 2 minutes. Stir in
  cooked eggs, brown rice, green onion, soy sauce, and chile
  sauce; cook and stir about 2 minutes or until heated
  through. Top with cilantro. Serve with lime slices.
  
  Better Homes & Gardens | May 2014
  
  MM Format by Dave Drum - 06 May 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Buckwheat Scrapple: the other grey meat.
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