Fried-Rice Supper
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 162. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 teaspoon margarine or butter
- 1 beaten egg
- 5 green onions, sliced (1/3 cup)
- 1 clove garlic, minced
- 1 tablespoon margarine or butter
- 1 1/2 cups cooked brown rice, chilled
- 1 15-ounce can dark red kidney beans, drained
- 2 tablespoons soy sauce
- 1 tablespoon dry sherry
- 1/4 teaspoon sesame oil
- Dash ground red pepper
- 1/3 cup coarsely chopped peanuts
Instructions
- In a large skillet melt the 1 teaspoon margarine. Add beaten egg. Cook egg without stirring till set. Invert skillet to remove egg; cut into strips.
- In the skillet cook onions and garlic in the 1 tablespoon margarine till tender. Add rice; cook and stir for 3 minutes.
- Stir in beans, soy sauce, sherry, oil, and red pepper. Cook and stir till heated through. Toss with nuts and egg strips.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Homemade vegetarian fried rice and chow mein for supper." by Kim Siever; license: PDM (https://creativecommons.org/publicdomain/mark/1.0/); source: https://www.flickr.com/photos/57873306@N00/12708108455. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.