.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-VIETNAMESE" "V" "8/24/99"
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "VIETMAMESE FRIED RICE" "vietnamese fried rice, rice cooked in broth, then fried with garlic and onion, finished with soy sauce and sugar, and garnished with green onions and omelet; diced or sliced meat may be added"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
.na
Possibly the best of the fried rice recipes.
Simple, tasty, and adaptable.
.sp
From Makan Time web site, about Singapore, under Vietnamese cooking:
http://www.sintercom.org/makan/;
the source references Sam Waring.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "serves 4-6"
.\"   ---------------------------------
.\" 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 "" "large saut\*(e' pan,"
12 inch or large enough to hold the rice
.IG "" "small saut\*(e' pan,"
for making the omelets
.sp
.IG "3 cups" "rice,"
preferably Thai; optionally washed
.IG "3 cups" "chicken broth,"
or the amount required by the rice cooker
.sp
.IG "3" "eggs,"
lightly beaten
.IG "3" "scallions"
or
.I green onions,
thinly sliced
.sp
.IG "1/2" "medium onion,"
diced small
.IG "3 cloves" "garlic,"
finely minced
.IG "2 Tbsp" "good cooking oil"
.sp
.IG "2 Tbsp" "soy sauce"
.IG "1 Tbsp" "sugar"
.sp
.IG "3" "green onions,"
sliced on the bias in 1" sections
.sp
OPTIONAL:
.IG "1/2" "green bell pepper,"
diced small
.IG "1/2" "red bell pepper,"
diced small
.sp
OPTONAL:
.IG "1-1/2 cup" "meat (chicken, pork, ham),"
diced medium
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Cook the rice in the chicken broth.
Let it cool, preferably bringing it to refrigerator temperature.
Separate the grains by massaging the rice between one's hands.
It is easier to effect the separation when the rice is cold.
It can be done without mess by having the rice in a plastic storage bag,
.SK 2
Mix the thinly-sliced scallions with the lightly-beaten eggs.
Make thin omelets, using the small fry pan and about 1/3 of the
egg-scallion mixture at a time.
Turn the omelet out flat on a board, and when slightly cooled,
roll each one up like a jellyroll.
Slice them across thinly, and reserve for the garnish.
.SK 3
Add the 2 Tbsp oil to the large saut\*(e' pan, over high heat.
Add the garlic and onion,  and optionally the diced peppers.
Cook briefly until the onion is translucent and the vegetables have softened.
.SK 4
Add the cold cooked rice, and mix continously until the rice is hot.
Optionally, add the diced or sliced meat at this step.
.SK 5
Mix the sugar with the soy sauce.
Stir the mixture into the rice and vegetables.
.SK 6
Turn out into a serving bowl, and garnish with the reserved sliced omelet
and the green onion sections.
Serve immediately, with additional soy sauce on the table.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
If one has little time, omit the omelet garnish.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
rice, 10 minutes plus unattended cooking and cooling time;
omelets, 30 minutes;
final saut\*(e', 15 minutes preparation and 10 minutes 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
.ig
.\"<HTML>
.\"<HEAD>
.\"<TITLE>Viet fried rice  ... Singapore food</TITLE>
.\"</HEAD>
.\"<body  bgcolor=#ffffff>
.\"<B>Makan Time in Singapore</B>
.\"<p>
.\"<!  -------------------------->
.\"Contributed by Sam Waring
.\"<!  -------------------------->
.\"<p>
.\"<IMG ALT="COPYRIGHT TOP SECRET" SRC="images/tops.jpg">
.\"
.\"<!  ----------------------------------------------------------------------------------  viet fried rice  --------------------------->
.\"
.\"<hr size=1 noshade>
.\"<center><font size=-1><A HREF="recipes.htm">back to Cook it yourself page</A></font></center>
.\"<H2>Vietnamese Fried Ricef</H2>
.\"
.\"<br>
.\"
.\"<PRE>
.\"<STRONG>Serve</STRONG>: 6
.\"
.\"<STRONG>Ingredients:</STRONG>
.\" 
.\"      2 lb Chicken; with bones
.\"     21 c  ;Water
.\"      5 ts Salt
.\"    1/2 c  Sugar
.\"      1 md Onion; cut up
.\"      3    Scallion; thinly sliced
.\"    1/2 md Onion; finely diced
.\"      3    Garlic clove; finely minced
.\"      2 T  Oil
.\"      2 T  Soy sauce
.\"      1 T  Sugar
.\"      3    Egg; beaten
.\" 
.\"<STRONG>Method:</STRONG>
.\"
.\"  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.
.\" 
.\"</PRE>
.\"<STRONG>Source</STRONG> - <EM>Sam Waring</EM>
.\"
.\"<hr size=1 noshade>
.\"<center><font size=-1><A HREF="recipes.htm">back to Cook it yourself page</A></font></center>
.\"<! -------------------------------------------------------------------------------------  end  --------------------------------------------->
.\"
.\"</BODY>
.\"</HTML>
..
