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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Pork Fried Rice (Jeff Smith / Frugal Gourmet)   
    Categories: Oriental, Pork, Rice, Vegetables   
         Yield: 6 Servings   
       
       1/2 lb Pork steak; chopped   
      
   MMMMM--------------------------MARINADE-------------------------------   
         1 ts Light soy sauce   
         1 ts Chinese rice wine   
       1/8 ts Fresh grated ginger   
      
   MMMMM----------------------OIL FOR CHOWING---------------------------   
         3 tb Peanut oil   
      
   MMMMM-------------------ADDITIONAL INGREDIENTS------------------------   
              Additional Meats; see *NOTE   
         2 lg Eggs; beaten   
         1 c  Dry long-grain rice; cooked,   
              - cooled   
         2 cl Garlic; chopped fine   
         2    Ribs celery; sliced thin   
         1 md Yellow onion; chopped   
         1 c  Chopped bok choy or Chinese   
              - celery cabbage   
         8    Water chestnuts; sliced thin   
         1 c  Defrosted peas   
         3    Chinese mushrooms; soaked   
              - 2 hr, drained & sliced   
         4    Green onion; cut Chinese way   
      
   MMMMM---------------------------SAUCE--------------------------------   
         1 tb Light soy sauce   
       1/4 ts MSG (OPT)   
       1/4 ts Salt   
              Pinch of sugar   
         1 c  Fresh bean sprouts   
       
     * NOTE: Additional meats, all optional: Add any or all of   
     these in any amount you wish. lop chong sausage, sliced;   
     cooked chicken; cooked shrimp; ham, cut julienne.   
        
     Marinate the pork for 15 minutes. Heat a wok and add 1/2   
     tablespoon (1 1/2 teaspoon) of the peanut oil. Chow the   
     pork until done to your taste and then add the remaining   
     cooked meats. Chow all for a few minutes and remove to a   
     large serving bowl.   
        
     Heat the wok again and add another 1/2 tablespoon of   
     peanut oil. Pour the beaten eggs into the wok and tilt the   
     wok in circles over the heat causing a thin egg pancake to   
     form in the wok. Using the metal wok paddle, cut the   
     pancake into pieces and chow for just a moment. Remove to   
     the serving bowl.   
        
     Add a tablespoon of the peanut oil and chow the cooked   
     cold rice until hot. Remove to a serving bowl. Add the   
     last tablespoon of the peanut oil and chow the garlic. Add   
     all the vegetables, except the bean sprouts, in the order   
     given, chowing the celery and onions a moment before you   
     add the remaining items. Add the mixed sauce and chow   
     until all is hot.   
        
     Return the ingredients in the serving bowl to the wok and   
     chow until very hot. Stir in the bean sprouts, test for   
     salt, and serve.   
        
     from The Frugal Gourmet Cooks The Three Ancient Cuisines -   
     China, Greece, and Rome; by Jeff Smith, 1989   
        
     NOTE: This is a Chesser family favorite. I usually use   
     canned shrimp, leftover cooked beef (usually roast),   
     chicken leftovers. This is a great dish for "cleaning the   
     'fridge".   
        
     From: Teri Chesser - Date: 04-01-96   
        
     Uncle Dirty Dave's Kitchen   
       
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