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Classic
Cook Books
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page 51
FRIED RICE
FRIED RICE WITH HERBS
Two cupfuls of boiled rice; one and one half teaspoonfuls of pork fat; three
stalks of celery; one large onion; five water chestnuts; one teaspoonful of
salt; dash cayenne pepper; two tablespoonfuls of syou.
Fry one large onion a light brown in one and one half tablespoonfuls of pork
fat; chop up three stalks of celery very fine, and add five water chestnuts,
sliced thin. Fry all a light brown, then take two cups of rice that has boiled
for twenty-five minutes, or use cold rice if you have any on hand. Mix all
together with salt and cayenne and syou, and fry for ten minutes, shaking and
stirring constantly. Serve hot, garnished with any meat or fish, or alone. This
is very tasty.
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