Fried Rice

3 c. cold cooked rice (1 1/2 c. before cooking)

1 c. diced, cooked ham

5 green onions, chopped

3 eggs, beaten

3 T. soy sauce

2 stalks celery, diced

3 T. salad oil

Always use rice which has been cooked and cooled at least 12 hours for fried rice. Heat heavy 10 or 12-inch skillet for 30 seconds and pour in 1 tablespoon oil. Reduce heat to medium. Pour in the beaten eggs, and scramble them until set, but do not let them get dry. Reserve eggs and break them into bite-sized chunks. Add remaining oil to skillet, heat 1/2 minute and add the chopped, diced celery. Cook for 4 minutes. Add the chopped green onions and cook for a minute. Add rice and stir fry until all the grains are coated with oil. Add soy sauce and diced ham. Stir until mixed evenly and then add eggs. Stir fry until heated. Serve at once.

Mrs. Lydia Lehman

Our Swiss Pantry II

First Mennonite Church (Berne, IN)

1987