Vietnamese fried rice
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Vietnamese fried rice
  Vegetables    Vietnamese    Fried    Rice  
Last updated 6/12/2012 1:28:37 AM. Recipe ID 64046. Report a problem with this recipe.
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      Title: Vietnamese fried rice
 Categories: Vegetables, Viet
      Yield: 6 Servings
 
      2 lb Chicken; with bones
     21 c  ;Water
      5 ts Salt
    1/2 c  Sugar
      1    Onion, med; cut up
      3    Scallion; thinly sliced
    1/2    Onion, med; finely diced
      3    Garlic clove; finely minced
      2 tb Oil
      2 tb Soy sauce
      1 tb Sugar
      3    Egg; beaten
 
  Simmer the chicken, salt, sugar, and onion in the water for 1 hour;
  strain and reserve broth.  3 cups are needed for cooking the rice;
  freeze the rest for later. Simmer 3 cups rice with 3 cups broth for
  30 minutes; reduce temperature as the water disappears in the pot,
  and check for doneness. Fry eggs and scallion at 300 degrees in a
  frying pan; pour one layer at a time in the pan.  After each is done,
  roll each one up like a jellyroll, slicing across them thinly, and
  reserve for the topping. Heat 2 T salad oil over 300 degree stove,
  and saut# the onion and garlic until the onion is clear. Stir in the
  cooked rice, stirring continuously, and add the soy sauce and sugar.
  Mix well for about 10 minutes. Top with green onion and eggs. May
  also add diced cooked chicken, thin sliced boiled pork shoulder, or
  sliced ham. Submitted By SAM WARING
   On MON, 06 NOV 1995 105605 GMT
 




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Recipe ID 64046 (Apr 03, 2005)

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