Fried Rice

Fried Rice

8 cups COLD cooked rice
    (Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper

In a large frypan or wok, heat 1 TBSP oil over high heat.  Beat eggs with fork, pour into pan.  Cook and stir (scramble) until set.  Remove from pan, set aside.

Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes.  Remove half of vegetables and set aside. Add half of rice and green part of onions.  Stir-fry over medium heat for a minute or two more.  Then remove from pan and repeat with the other half of the vegetables and rice. 

Return all rice and vegetables to the pot.  Add soy sauce, peas, sugar, and 1/4 tsp salt.  Cook and stir until very hot.  Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.

Serves 8.

From the files of Mie Oliphant

Wild Rice Soup

Wild Rice Soup

6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley

In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.

I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!

From Jamie Schaefer / Kim Miller / Sandy Marquez

Chinese Sundaes

Chinese Sundaes (Hawaiian Haystacks)

Hot cooked rice
Vegetables
Fruits
Meats
Grated Cheddar Cheese
Gravy

Set rice, toppings (veggies, fruits, meats), and gravy on the table in a buffet format.  Assemble by topping rice with choice of toppings, cheese, and gravy.

This really isn’t a recipe, as I’ve always considered Chinese Sundaes to be a “clean out the fridge” type of meal, in that I use whatever bits and pieces might be in need of use.   Typically, the toppings we would use are:
carrots, chopped or shredded
celery, chopped
onion, finely diced or green onion
black olives, sliced or chopped
pineapple chunks
tomatoes, diced
ham, diced
tuna, flaked
chicken, shredded
hard-boiled eggs, chopped
Chinese noodles, hard crunchy type
almonds, slivered or sliced

Gravy is typically a few cans of cream of chicken soup, diluted to a gravy consistency.  Sometimes I would add the meat directly to the gravy, rather than offering it is separately.

Adapted from the files of Yvonne Oliphant

Chicken Broccoli Rice Casserole

Chicken Broccoli Rice Casserole

3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken

Cook rice in water and bouillon according to package directions.  Cook broccoli separately.  In a large bowl combine soup, milk, cheese, and chicken.  Add drained, cooked broccoli.  Add cooked rice.  Stir altogether – should be creamy.  If it is dry, add more milk.  Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.

[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]

Add a little more sprinkled cheese on top if desired.