.ig
:!cat %|rctypeset|dpost -y-0.3 >.%.ps;ghostview .%.ps&
:!cat %|rctypeset|dpost -y-0.3 >.%.ps
:!cat % |rcshow
..
.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\"   no longer used: [C  cake, cookie, candy]
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "RICE-FRIED" "M" "9/8/97"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "FRIED RICE" "fried rice, with meat, onions, peas, nuts and garnishes"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
Can be a main course.
.PP
Modified from Sunset Chinese Cookbook, Lane, Menlo Park, 1979, page 80.
See also JB, page 199; FF, page 318; NYT, page 319.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4-6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "3 qt" "casserole"
.IG "12 inch" "skillet"
.IG "6 inch" "skillet,"
.IG "" "bowl,"
to hold the rice
.sp
.IG "4 cups" "cooked rice"
.IG "2 Tbsp" "good cooking oil"
.sp
.IG "2 cloves" "garlic,"
finely chopped
.IG "1 cup" "cooked ham,"
\fIchicken, barbecued pork, shrimp,\fP, or other leftover meat
.IG "1/2 cup" "green peas,"
thawed frozen
.IG "1 bunch" "green onions,"
thinly sliced, or 1/2 cup \fIonion\fP, small dice
.IG "1/2 cup" "cashews,"
\fIsliced almonds,\fP or \fIpi\o'n\(~a'on nuts\fP, lightly toasted
.IG "1 Tbsp" "good cooking oil"
.sp
.IG "3" "eggs"
.IG "" "salt and pepper"
.IG "1 Tbsp" "good cooking oil"
.sp
.IG "" "salt,"
to taste
.IG "1 Tbsp" "grated lemon rind"
.IG "1 Tbsp" "parsley,"
chopped

.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Rub the cooked rice with wet hands, so the grains are well separated.
.SK 2
In the large skillet over medium-high heat (@7), heat the oil,
add the garlic and cook 30 seconds, add the ham or other meat,
the vegetables and the nuts.
Stir-fry until heated through, about 3 minutes.
Take off heat and reserve.
.SK 3
In the small skillet over medium heat (@6),
heat the oil.
Beat the eggs.
When the oil is hot, add the eggs, stir until curds begin to form,
then cook until curds are firm.
Take off heat and let pancake set.
When cool, slice pancake into 1/3 x 1-inch lengths, and reserve.
.SK 4
In the casserole over medium-high heat (@7), heat the oil for the rice.
When the oil is hot, add the rice, and stir-fry until heated through
(perhaps some burning on the pan bottom).
.SK 5
Add to the casserole the ham, vegetables and nuts, from the large skillet.
Mix with the rice.
Add the pieces of egg pancake.
Season with salt to taste.
Add the grated lemon rind.
Mix.
Sprinkle the chopped parsley on top.
Serve, with soy sauce to be passed at the table.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Proportions can be varied, especially of the meat.
.PP
The \fIsaut\*(e\fP may be done in the casserole, and the rice added to
it.
.PP
The meat may be added with the rice,
if one does not want to \fIsaut\*(e\fP it.
.PP
Other vegetables may be used in the saut\*(e':
.IG "1/2 lb" "mushrooms,"
sliced
.IG "1" "red"
or
.I green bell pepper,
small dice
.IG "1 stalk" "celery,"
small dice
.IG "1/2 cup" "water chestnuts,"
canned
.IG "1/2 cup" "chinese cabbage,"
canned
.sp
or at the final addition with the cooked egg:
.IG "" "green chile,"
canned, diced
.IG "" "fresh tomatoes,"
diced small
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
complex but straightforward.
.I Time:
1 hour preparation, 1/2 hour cooking.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
