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Vietnamese fried rice
Artist: _ Yield: 6
Categories: Asian, Cereals, Chinese, Ethnic, Fried, Vegetables, Vietnamese Rating: 0
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Ingredients:
2 lbsChicken, with bones
21 cupWater
5 tspSalt
1/2 cupSugar
1 Onion, med, cut up
3 Scallion, thinly sliced
1/2 Onion, med, finely diced
3 Garlic clove, finely minced
2 tbspOil
2 tbspSoy sauce
1 tbspSugar
3 Egg, beaten
Procedures:
1Simmer the chicken, salt, sugar, and onion in the water for 1 hour; strain and reserve broth.
23 cups are needed for cooking the rice; freeze the rest for later.
3Simmer 3 cups rice with 3 cups broth for 30 minutes; reduce temperature as the water disappears in the pot, and check for doneness.
4Fry eggs and scallion at 300 degrees in a frying pan; pour one layer at a time in the pan.
5After each is done, roll each one up like a jellyroll, slicing across them thinly, and reserve for the topping.
6Heat 2 t salad oil over 300 degree stove, and saut# the onion and garlic until the onion is clear.
7Stir in the cooked rice, stirring continuously, and add the soy sauce and sugar.
8Mix well for about 10 minutes.
9Top with green onion and eggs.
10May also add diced cooked chicken, thin sliced boiled pork shoulder, or sliced ham.