Shelly's Recipe

CANTONESE FRIED RICE

Category: Rice/Risotto

1 cup long grain rice
1 tsp each chicken bouillon and dried parsley
1 tbsp vegetable oil
3 eggs, beaten
1 small onion, quartered and thinly sliced, about 1 cup
1 cup diagonally thin-sliced celery
1 tbsp vegetable oil
1 cup cooked ham, sliced into strips
6 green onions, cut into 1 inch pieces
1/2 cup petite peas and shredded carrots
1 tbsp vegetable oil
3 tbsp each soy sauce and sherry or water
Additional soy sauce

Cook rice according to package directions, adding bouillon granules and parsley, eliminating salt; set aside.

In a skillet, heat oil. When hot, add eggs, tilting skillet to spread evenly. Cook for 3-4 minutes or until set. Transfer to a plate; cover and keep warm.

In skillet, stir-fry onion and celery in oil for 3 minutes. Add ham, green onions, peas and carrots, adding additional oil if needed. Stir-fry for 2 minutes. Add rice, soy sauce and sherry or water. Toss to blend for 2 minutes or until heated through and rice is evenly coated. Transfer to a warm platter. Cut egg into strips, about 2 inches long. Arrange on top of rice. Serve with soy sauce. Serves 6