Ham Fried Rice (Chinese)

Ingredients

• 1 cup cooked ham, cut fine
• 2 cups cooked rice
• 1 large onion, chopped
• 3 eggs, beaten
• 2 tablespoons green pepper, chopped
• 1/2 can bean sprouts
• 1/4 cup celery, diced
• Soy sauce

Method

1. 1

   Place finely chopped ham in skillet which has been slightly oiled with cooking fat.

2. 2

   Brown and add onions, green pepper and celery and cook until tender.

3. 3

   Add cooked rice and mix well.

4. 4

   Add bean sprouts, drained of juice.

5. 5

   Make well in rice and add part of beaten eggs.

6. 6

   Scramble eggs into mixture.

7. 7

   Add remainder of eggs and repeat scrambling.

8. 8

   Add enough soy sauce to coat whole mixture.

9. 9

   Serve hot.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 22. The excerpt below is the record exactly as published.

HAM FRIED RICE (Chinese) 1144 cups cooked ham, cut fine 2 cups cooked rice 1 large onion, chopped 3 eggs, beaten 2 tablespoons green pepper, 12 can bean sprouts chopped Soy sauce 34 cup celery, diced Place finely chopped ham in skillet which has been slightly oiled with cooking fat. Brown and add onions, green pepper and celery and cook until tender. Add cooked rice and mix well. Add bean sprouts, drained of juice. Make well in rice and add part of beaten eggs. Scramble eggs into mixture. Add remainder of eggs and repeat scrambling. Add enough soy sauce to coat whole mixture. Serve hot. FLORINE OLIVE (Mrs. H. K.) =F THE QUAKER Cook Book MARINIERE FOR CHAFING DISHES 2 cups cream or milk 1 tablespoon Worcestershire Y4 cup stock, butter or sauce margarine 1 tablespoon grated onion 2 tablespoons flour 1 teaspoon grated garlic 2 packages frozen, or 2 cans (optional) of fresh clam, crab or tablespoons grated celery chicken flaked can mushrooms 3 hard boiled eggs teaspoon salt 2 tablespoons lemon juice tablespoon sugar if desired Cook meat with grated onion, celery, Worcestershire sauce, garlic and salt until tender, using liquid to barely cover. Make a white sauce by melting butter in chafing dish and adding flour and cream or milk. Stir until smooth. Add meat and liquid. Add chopped eggs and mushrooms. May be thinned with a little water if too thick. Add lemon juice and sugar if desired. Stir all together and serve on toast points. ht ped per Cy) CLARA WorTH BRYAN SUKIYAKI (Japanese) 14%2 pounds ground beef 1 No. 2 can bean sprouts 12 pound ground pork 1 medium can of mushrooms 1 small bunch celery 1 small head of cabbage 12 pound snap beans 4 medium onions 3 medium green peppers Pinch ginger 2 medium turnips 1 bay leaf 2 large carrots All vegetables should be washed and chopped or cut, not too fine. Cook beef and pork in large pot until tender. Then add beans, green pepper and celery and let cook until tender. Next add turnips and carrots and cook until tender. Add other ingredients and spices and simmer for about an hour. Add soy sauce to taste. To this recipe, a large bottle will probably be needed. Mixture should be soupy when done. Serve hot in bowls filled with rice cooked as follows: Wash 1 cup of rice in three different waters. Add 114 cups of water and start on high heat. When boils, turn to simmer and simmer for 20 minutes. Rice will be dry but tender. From Mrs. L. B. OLIvE (mother of Howard Olive) 58 CASSEROLES AND SUPPER DISHES MEXICAN CHILI 1 pound ground beef 1 can red beans with chili 1 large onion, chopped gravy Y2 medium-sized green 1 small can tomato sauce or pepper, chopped puree 1 clove garlic, chopped 1 tablespoon chili powder 12 cup celery, diced

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