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Classic
Cook Books
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page 52
FRIED RICE WITH EGGS AND HERBS
Six eggs; one half pound of rice; one quarter pound of pork, very fat; three
water chestnuts; one stalk of celery; one onion; one teaspoonful of chopped
parsley; one teaspoonful of salt; pinch of pepper.
First wash the rice and boil for half an hour. Cut up the pork very small, and
fry brown. Add one onion, chopped fine; the three water chestnuts, sliced thin,
and one stalk of celery, cut small. Salt and pepper, and fry all for ten
minutes, taking care not to brown. Now turn in the rice, and fry five minutes.
Meanwhile beat up six eggs, pour them over the mixture, stirring and shaking the
pan constantly for five minutes, and serve hot.
FRIED RICE WITH TOMATO SAUCE
One teaspoonful of chopped parsley; two cupfuls of boiled rice; four tomatoes,
or half a can; one onion; one tablespoonful of fat pork; dash of cayenne.
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