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2 c Uncle Ben's long grain rice
2 tb Vegetable oil
4 1/2 c Chicken broth or water or combination of both
4 tb Soy sauce
1 1/2 c Cooked cubed pork or chicken (shrimp o.k. too)
6 Scallions, cut diagonally green part too
1 c Celery cut diagonally in 1/4" chunks
1/4 c Chopped sweet green or red pepper (optional)
1/4 c Frozen green peas (optional)
1/2 c Sliced fresh mushrooms canned o.k.
1 pk Fresh bean sprouts canned o.k.
METHOD: Have all your meat and vegetables cut and ready to go.
Put broth/water and soy sauce in a pan to bring to a boil. In another dutch oven (cast iron preferable) place raw rice and vegetable oil to roast till brown and puffy, stirring most of the time so it doesn't burn. Ideally liquid comes to a boil at same time rice is brown and puffy. Pour the broth/water/soy sauce mixture over the very hot rice very slowly (much spluttering) don't get burned. Add the vegetables that need the most cooking at this time i.e. the celery and scallions. Cover tightly and simmer for about 10 minutes. Lift cover and put in the rest of the ingredients, stir and cover tightly once more. Continue simmering for another 5 to 10 minutes till liquid is absorbed, vegies are crunchy tender, rice is tender and all is hot. Place in warm serving dish.
GARNISH: Beat egg well. Heat a small, nonstick skillet, add the egg (swirl, much like a crepe) cook (without stirring) till the egg is set and the top almost cooked too. Remove from the pan, cool slightly and roll up. Cut into 1/4" "noodles". Spread over the top of the dish.
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