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e a s t c o u n t y l e a d e r
october 2013
7
Heat up your pan or wok. When it is
heated, thoroughly cook the beaten eggs
in 4 teaspoons of oil. Add steamed rice
to the pan and stir fry/mix with the eggs.
Add the Spam (or ham) into the pan and
mix. Add peas & carrots and mix. Add salt
and sugar; mix together.
Stir fry the rice until well combined, then
add soy sauce. (Remember that soy
sauce must be added last).
OPTIONAL: When your fried rice is com-
bined with the soy sauce, you can add
green onion and mix before serving.
FOOD
RECIPE
4 cups of water & ¼ cup of water set aside
½ cup of water chestnut (fresh or canned)
½ cup of mushrooms (fresh or canned)
½ cup of cornstarch
¼ cup peas & carrots (defrosted, if frozen.)
[OPTIONAL]
1 egg
1 chicken bouillon cube
¼ teaspoon salt
¼ teaspoon sugar
1/8 teaspoon ground white pepper
Sesame oil
Egg Flower Soup
Serves 4
Boil 4 cups of water in a pot.
As you wait for the water to boil, chop & mince the
water chestnut and mushrooms. Set aside. When
water is boiling, put the chicken bouillon cube into
the water. Stir.
Add the water chestnut and mushrooms into the
pot; bring the water to a boil again. When the water
is boiling, add the salt, sugar, and ground white
pepper into the pot.
In a separate bowl, combine the cornstarch and ¼
cup of water. Stir to mix.
Add the cornstarch mixture to the pot, stirring
slowly to mix. Do not pour the cornstarch mixture
quickly into the pot, or else it will curdle.
Bring the soup to a boil.
In a separate bowl, beat one egg. Then slowly add
half of the beaten egg into the soup, stirring as you
do so. You should see the egg ribbon into the soup
as you stir. (You can discard the other half of the
beaten egg).
Add the peas and carrots into the soup. [Optional]
Bring the soup to a boil. Add salt to taste.
Finish the soup with a few drops of sesame oil.
Take off heat & enjoy!
Ham Fried Rice
Serves 4
6 cups of steamed rice
2 eggs, beaten
½ can of Spam or 6 ounces minced ham
1 cup of defrosted peas & carrots
¼ cup of chopped green onions (Optional)
¼ teaspoon salt
¼ teaspoon sugar
3 teaspoons soy sauce
4 teaspoons vegetable oil
