| THIS IS A REAL GOOD OEN-LIKE THE RESTAURANT. I'M DOING IT FROM MEMORY
I WILL LOOK IT UP TONITE TO BE SURE I DIDN'T FORGET ANYTHING.
2 CUPS COOKED RICE
3 EGGS (BEATEN SLIGHTLY)
1 SPANISH ONION (CHOPPED)
BEAN SPROUTS
SCALLIONS (CHOPPED)
PIECES OF PORK
1 CAN WATER CHESTNUTS (SLICED)
2 T LACHOY GRAVY
1/4 C SOY SAUCE
WHITE PEPPER TO TASTE
OPTIONAL: 1 CAN BAMBOO SHOOTS
SAUTE SPANISH ONION TIL TRANSPARENT IN WOK. ADD RICE, STIR FRY,
ADD EGGS AND STIR FRY UNTIL EGGS ARE COOKED. ADD GRAVY AND SOY SAUCE.
SHUT FLAME AND ADD THE REST OF THE INGREDIENTS STIR AGAIN. THAT'S
IT. SEE BELOW FOR RECIPE ON PORK:
1/3 AH-SO SAUCE
1/3 MUSTARD
1/3 KETCHUP
MIX TOGETHER AND MARINATE PARBOILED PORK IN THIS MIXTURE FOR AT
LEAST ONE HOUR. BROIL PORK UNTIL COOKED OR COOK ON GRILL OR BAKE,
WHICHEVER YOU PREFER. THIS IS ALSO GOOD ON SPARERIBS TO MAKE CHINESE
RIBS. I USUALLY DO BONELESS PORK CHOPS FOR THE RICE. YOU COULD ALSO
BASTE THIS MIXTURE ON A PORK LOIN ROAST AND BAKE FOR CHINESE PORK
STRIPS.
GOOD LUCK! LET ME KNOW HOW YOU LIKE IT.
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| Hint . . . To give pork fried rice the "distinctive" color and flavor
you usually get with restaurant fried rice, try adding a small amount
of THICK SOY to the batch as the last ingredient . . . not to be
confused with DARK SOY . . . THICK SOY is esentially molasses and
corn syrup - nothing else (no soy). It's hard to find, so you can
even use regular molasses. Don't use too much, about 1/2 to 1 teaspoon
to a moderate size batch of rice.
It may sound unusual, but this is the "secret" ingredient of American
restaurant fried rice.
Also, if you fry your egg in the wok with the rice, you'll get a
gooy mess as the liquid egg mixes with the rice. Try cooking the
egg in a different pan, then add it, cooked, to the rice.
Happy wokking . . .
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