THE CHINESE COOK BOOK
183
FRIED RICE
炒
CHOW冷
LON飯
FON
- 4 bowls cooked rice
- ¾ pounds chicken or pork cut into cubes
- 2 cups secondary vegetables
- 5 eggs
- 1 cup primary soup
(a) Put the rice in a hot, oiled pan and cook until it changes color, turning frequently with a cooking-shovel.
(b) Fry the chicken and secondary vegetables for 3 minutes in a hot, oiled pan. Add cold water and cook for 15 minutes. Pour off the water and add the rice.
(c) Beat the eggs well and add to the rice.
(d) Add the primary soup and continue to cook until the egg appears to be done.
