HELOISE Recipe for fried rice is an all-time favorite
Dear Heloise: Your mother printed a recipe for fried rice years ago. I remember that it had onions, eggs and Worcestershire sauce, along with other ingredients. I have lost my recipe -- would you please print it again? Doris, Russellville, Ala.
Doris, this recipe is an all-time favorite and is still yummy today. You will need:
1 cup rice (usually white), cooked following package directions and cooled
4-5 slices bacon (diced) and drippings (meat substitute will work)
3-4 eggs (you can use egg substitute)
3-4 cut green onions, tops and all
Leftover bits of pork, beef or ham, chopped into small pieces (optional)
Soy sauce to taste
Cook and cool rice a day ahead, or at least early in the day. It's better if the rice has had a chance to dry out a bit. Brown the bacon in a heavy skillet until crisp. Remove bacon and turn down heat. Slightly beat eggs and pour them into the skillet with the hot bacon drippings. Add rice and onions; mix together. Add bacon and leftover meat. Mix. Add soy sauce until the rice is as brown as you like it. Stir well and cook on low heat for 15 to 20 minutes. Did you know that uncooked white rice will keep almost indefinitely on the pantry shelf? Rice should be kept in a container with a tightfitting lid (to keep moisture out). Keep in mind that brown rice only has a shelf life of about six months.
Leftover cooked rice should be cooled right away. Place in a shallow dish with a tightfitting lid and put in the refrigerator. Eat within seven days for the best quality, or make a quick rice-and-pea salad by mixing them together, then sprinkling with some Italian dressing, tossing and chilling. Add things such as chopped tomatoes, green onions or olives.
For more delicious recipes, like Mother's Chinese Beets and Peking Roast, send $3 for a copy of my four-page pamphlet Main Dishes and More. Send your request to: Heloise/MDM, P.O. Box 795001, San Antonio, Texas 78279. Heloise
Dear Heloise: I use my bread maker constantly, and I get comments from friends saying they rarely use theirs because they would eat too much bread.
I use the dough setting on the machine and follow the recipe for rolls. This way, I can make two small loaves or one small loaf and a few rolls. My toast is smaller and so are sandwiches, so I don't pig out on large slices of bread.
I also make different types of bread, such as garlic, cinnamon-raisin, etc., by adding different ingredients to the dough. The only drawback is that it does not bake in the bread machine, so you must be prepared to wait for the dough to rise and to then bake. Jean Barkley, Kingston, Ontario
Dear Heloise: I use coffee-filter papers on my miniscale in the kitchen to hold items when measuring small amounts of nuts, raisins, chocolate, etc. I.M., via e-mail
XSend a money-saving or timesaving hint to Heloise, P.O. Box 795000, San Antonio, Texas 78279-5000, or you can fax it to (210) HELOISE or e-mail it to Heloise@Heloise.com. I can't answer your letter personally but will use the best hints received in my column.
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