Before serving 4 cups cooked rice, stir in 2 tablespoons finely chopped pimiento and 2 tablespoons minced parsley.
he chicken is cooked through
Add already cooked rice
Stir quickly
stir together 2 tablespoons rice vinegar and 1 teaspoon of
-----Gumbo--------.
Follow recipe on gumbo base container to
minutes.
Then add cooked rice and salt and saute for
Fry meats in
wok;
drain
excess
oil.
Add onions and string beans.
When
vegetables
are
cooked,
pour
in oyster sauce and shoyu.
Amount of liquids is based on amount of rice used.\tFor this
recipe,
I suggest 3 cups of cooked rice.
(I use freshly cooked
rice,
not\told
rice.) Add rice; mix with shakushi (Japanese
rice
paddle).
If
not\tenough sauce, add more shoyu and
oyster sauce.\tSeason according to your taste. Mix in fried eggs.
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
ot or wok, combine the cooked rice, cooked shrimp or shrimp meat, green
Get your rice started so that it'll
f feet.
Combine hot cooked rice with rice vinegar and sugar. Mix
br>Immediately add the cold rice. Keep stirring and tossing to
ou can either add the cooked rice into the bean mixture or
To cooked rice, add remaining ingredients.
Bake in 350\u00b0 oven until set and brown.
Can top with meringue, if desired.
Refer to meringue recipe within this cookbook.
n clumps, add the rice, shrimp mixture, and rice wine. Adjust the
Saute onion and garlic in cooking oil until golden.
Add chicken and cooking wine.
Cover and cook 5 minutes.
Add vegetables, m.s.g. and salt.
When vegetables are soft, add cooked rice in small amounts, mixing it through vegetables.
Add soy sauce and mix well.
When ingredients are thoroughly heated, add sesame oil and toss.
Ready to serve.
Drain shrimp.
In saucepan, saute onion and green pepper in oil.
Add tomatoes, including liquid, and all other ingredients, except rice.
Heat through.
Add cooked rice and continue heating. Add shrimp; heat thoroughly.
Season chicken breasts on both sides with lemon pepper.
Brown in skillet sprayed with nonstick cooking spray.
In a small bowl, combine soup, Molly McButter, mushrooms, parsley flakes, celery flakes and dry onion flakes.
Mix thoroughly.
Pour this mixture over browned chicken breasts in skillet and simmer about 15 minutes or until chicken breasts are tender.
Serve over cooked rice.
Entire recipe makes 4 servings.
Place bacon, onion, green and red peppers and celery in large skillet.
Let fry
3
to
4
minutes
or
until bacon is crisp. Add shrimp.
Cook
for 10 minutes.\tAdd cooked rice to shrimp and other
ingredients,
sprinkle about 1/4 cup La Choy soy sauce over rice, stir until brown, season to taste, lower heat for 5 minutes.
Serve
hot.
This recipe can be used with chicken or pork.
eat milk and add the cooked rice.
Whisk egg yolks in
Brown onion and celery in butter.
Add flour and blend.
Add chicken broth; cook until thick, stirring constantly.
Add tomato juice, Worcestershire sauce, seasonings and chicken.
Heat thoroughly.
Serve over the cooked rice.
Serves 8.