Fried Rice
From The national course in home economics, 1917
Serves 4
Season to taste.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 34. The excerpt below is the record exactly as published.
Fried Rice The Chinese serve rice with nearly all of their other dishes. It is boiled so that each grain remains separate from the rest, and is very dry. This is done by adding water enough to rice to come one inch over the top of it. Let it come to a boil, and stir once. Then cover very tightly, so that no steam escapes and let cook over a very slow fire until dry (about an hour. Do not stir while cooking or rice will become pasty. Then for fried rice, chop the tops of two green onions fine. Add lob- ster, shrimp, chicken or mushrooms, chopped fine, to this. Then cut two or three large slices of bacon into fine pieces and fry in pan until it starts to brown ; break an ^gg into grease and scramble it. Then add two cups of boiled rice
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