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    Cantonese-Style Fried Rice

    This special old-time recipe for Cantonese-Style Fried Rice evokes a delicious sense of nostalgia.

    It doesn’t get easier than this. Meat or seafood (a good use for leftovers) may be omitted if the rice is to be a side dish. White rice is standard, but brown rice could be substituted. The rice may be prepared in advance and reheated in the upper part of a double boiler over vigorously boiling water for about 10 minutes just before serving.

    Yield: Makes 3 to 4 side dish servings, 2 main course servings


    4 cups cooked rice

    1/4 cup peanut oil

    1 large egg, slightly beaten

    1/4 cup ground cooked meat or chopped shrimp

    1 teaspoon salt

    1/4 teaspoon pepper

    1/4 cup green onion, finely chopped

    2-3 tablespoons soy sauce


    Prepare rice following package directions.

    Heat peanut oil in a large skillet. When very hot, add slightly beaten egg and cook 2 to 3 minutes, breaking egg into small pieces with a fork as it cooks.

    Add meat or shrimp, if using. Then add remaining ingredients. Blend well and cook over medium heat 7 to 8 minutes.

    Recipe by Antoinette and Francois Pope from The New Antoinette Pope School Cookbook (Macmillan, 1961)

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