Vegetable Fried Rice is preserved from a two-sided Family Circle recipe clipping in the Oriental section of My Mom's Recipe Box. The original scans are included alongside the transcription.
Original Recipe Card
Ingredients
- 2 1/2 cups water
- 2 tablespoons reduced-sodium soy sauce
- 2 cloves garlic, pressed
- 1 cube chicken bouillon
- 1 1/2 cups uncooked long-grain white rice
- 2 tablespoons vegetable oil
- 1 carrot, cut diagonally into 1/4-inch-thick slices (1 cup)
- 2 stalks celery, cut diagonally into 1/4-inch-thick slices (1 cup)
- 1 sweet green pepper, cored, seeded and cut into thin strips (1 cup)
- 1 large onion, halved and thinly sliced crosswise
- 4 eggs
- 1/2 cup thinly sliced baked ham
- 1/4 teaspoon ground black pepper
Directions
1. Bring the 2 1/2 cups water, soy sauce, garlic and bouillon cube to boiling in a medium-size saucepan, stirring to dissolve cube. Add rice; return to boiling. Reduce heat to low; cover and simmer 20 minutes or until all liquid is absorbed.
2. Meanwhile, heat 1 tablespoon of oil in large nonstick skillet over medium-high heat. Add carrot, celery, green pepper and onion; stir-fry 3 to 4 minutes. Add 3 tablespoons water; cover and cook 3 to 4 minutes. Uncover; stir-fry 3 to 4 minutes or until all liquid is absorbed and vegetables are tender. Remove vegetables with slotted spoon to medium-size bowl.
3. Reduce heat to medium. Heat remaining tablespoon oil in skillet.
4. Whisk eggs in small bowl. Add to skillet; cook, breaking up into small pieces, as eggs set. Add to vegetables in bowl.
5. Add rice and egg-vegetable mixture to skillet. Stir in ham and black pepper. Stir until heated through. Serve immediately.
Yield
Makes 6 servings (8 cups) at 80¢ each.
Preservation Notes
The color front and tall, torn recipe reverse are both preserved, including the Family Circle mark, staple, and publication details.
Notes From the Original
Prep: 15 minutes. Cook: 30 minutes.
Nutrient Value Per Serving: 303 calories, 11 g protein, 9 g fat, 43 g carbohydrate, 695 mg sodium, 148 mg cholesterol.
Exchanges: 1 2/3 starch/bread, 1 meat, 2/3 vegetable, 1 1/4 fat.
1/10/95 Family Circle 103
About My Mom’s Recipe Box
This recipe is part of My Mom’s Recipe Box, an ongoing preservation project dedicated to my late mother’s original recipe collection. Every effort is made to preserve the original wording, organization, handwritten notes, typewritten cards, magazine clippings, corrections, and other details exactly as they appeared in her recipe box. When clarification is helpful, it is provided separately so the original recipe remains preserved.
