A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
St. Louis Vegetable Fried Rice
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- #85498
We're not quite sure what makes this St. Louis style fried rice, but it's tasty nonetheless. It's a pretty traditional style fried rice recipe with the addition of either rice wine or sherry in the sauce mixture.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
Sauce
1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
Fried Rice
6 tablespoons peanut oil
2 eggs, lightly beaten
1 carrot, peeled and shredded
1 red bell pepper, seeded and chopped
1/2 cup frozen peas
4 cups cold cooked rice
directions
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist.
Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.
Add the carrot, bell pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
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nutrition data
Nutritional data has not been calculated yet.
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