FRIED RICE WITH HERBS
Two cupfuls of boiled rice; one and one half teaspoonfuls of pork fat; three stalks of celery; one large onion; five water chestnuts; one teaspoonful of salt; dash cayenne pepper; two tablespoonfuls of syou.
Fry one large onion a light brown in one and one half tablespoonfuls of pork fat; chop up three stalks of celery very fine, and add five water chestnuts, sliced thin. Fry all a light brown, then take two cups of rice that has boiled for twenty-five minutes, or use cold rice if you have any on hand. Mix all together with salt and cayenne and syou, and fry for ten minutes, shaking and stirring constantly. Serve hot, garnished with any meat or fish, or alone. This is very tasty.
FRIED RICE WITH EGGS AND HERBS
Six eggs; one half pound of rice; one quarter pound of pork, very fat; three water chestnuts; one stalk of celery; one onion; one teaspoonful of chopped parsley; one teaspoonful of salt; pinch of pepper.
First wash the rice and boil for half an hour. Cut up the pork very small, and fry brown. Add one onion, chopped fine; the three water chestnuts, sliced thin, and one stalk of celery, cut small. Salt and pepper, and fry all for ten minutes, taking care not to brown. Now turn in the rice, and fry five minutes. Meanwhile beat up six eggs, pour them over the mixture, stirring and shaking the pan constantly for five minutes, and serve hot.
FRIED RICE WITH TOMATO SAUCE
One teaspoonful of chopped parsley; two cupfuls of boiled rice; four tomatoes, or half a can; one onion; one tablespoonful of fat pork; dash of cayenne.
Cut up the pork and fry brown. Put in the onion, then the tomatoes and salt and cayenne. Fry for five minutes. Turn the rice, which has previously been cooked, into the pan and fry all together for five minutes. Place on hot platter, and garnish with minced parsley and eggs, threaded. Serve very hot. Make eggs thread by beating them with a tablespoonful of water, then pour through a sieve into boiling water and use as a garnish.
OMELETTES
FOO TAY DÄN (Chinese Ham and Eggs)
Six eggs; one tablespoonful of ham fat; one half cup of minced ham; one half dozen water chestnuts; one half of a small onion.
Heat one tablespoonful of ham fat very hot. Chop up half a cupful of ham meat; slice thin half a dozen water chestnuts and half a small onion. Fry all together for five minutes; then beat six eggs, turn in pan, and scramble.
FOO YUNG DÄN (Chinese Omelette with Herbs)
Four eggs; one half a minced onion; four sticks of celery; four ounces of pork; one dessert-spoonful of syou; one half teaspoonful of salt.
Beat four eggs well; have ready half a minced onion and four sticks of celery, chopped very fine. Put in the frying pan four ounces of pork, chopped fine, and fry until brown. Now add the herbs, with a dessert-spoonful of syou, and finally the beaten eggs. Let the whole cook for five minutes, without touching, but be careful to keep it from burning. Fold one half over the other, and slip on the platter. Serve at once, with rice.
CHINESE SCRAMBLED EGGS
One half teaspoon of sweet lard; one onion; five eggs; one teaspoonful of salt; dash of cayenne pepper or black pepper.
Put half a tablespoonful of lard in frying pan and when it is very hot toss in one onion, chopped fine, and fry to a golden brown. Break five eggs in a bowl, beat well, and turn into the pan; then keep stirring until it is done. It should all be a light golden brown. This is very good with rice.
MUSHROOM OMELETTE
One tablespoonful of lard; one quarter of an onion; one half pound of fresh mushrooms; one tablespoonful of syou; four eggs; one quarter teaspoonful of salt.
Into a tablespoonful of hot, sweet lard fry quarter of an onion a light brown. Cut half a pound of fresh mushrooms very fine, and cook for five minutes. Beat four eggs with one tablespoonful of syou, and turn into pan. Cook for five minutes without touching, but keep from burning by gently shaking the pan. Fold over, or slip from pan into dish which is kept warm over a dish of hot water.
VEGETABLES
FRIED BEAN SPROUTS
