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CHINESE STYLE FRIED RICE Ada VandeGraaf
1 1/3 ce. water 1 egg, beaten

1 1/3 c. Minute Rice 1/3 ce chopped onion >

3 T. butter or margarine 2 to 3 T. soy sauce

Bring 1 cup of the water to a boil in a saucepan. Stir in
rice. Remove from heat and let stand 5 minutes. Meanwhile,
cook egg in butter in a skillet until set. Add onion and rice.
Cook and stir over medium heat until rice and onion are lightly
browned, about 5 minutes. Combine remaining water and the soy
sauce, stir into rice. Makes about 3 cups or 4 servings. Good
with chicken, pork chops or hamburger.

BAKED RICE . Joanne Hoogland
1 1/2 ce rice, not instant 1/2 ce chopped onion

2 Ce chicken bouillon 1 T. margarine

1/2 ce orange juice Sweet basil

Brown rice and onion together in margarine. Add liquid,
sprinkle basil on tope Cover and bake in a casserole dish at
least 1 hour at 350° F. You should check to make sure there
is enough orange juice, if dried out, add a bit more juice.

FRIED RICE Johanna VanVeen

1 ce grated carrots 2 or 3 well beaten eggs

1 ce finely chopped onion 4 ce cold rice, cooked

1/2 c. chopped green pepper, Cooked green beans, optional
optional Sliced mushrooms, optional

1/2 1b. chopped bacon
Saute’ in a small amount of oil over high heat, the carrots,
onion and green pepper. When tender (3 to 5 minutes), remove
from pan. Fry 1/2 pound bacon. When almost crisp, add the eggs
and stir vigorously with a fork until eggs are set. Add cold
rice and stir well into egg and bacon mixture. Add sauted onion
and carrots, salt and pepper to taste. Heat thoroughly. Cooked
green beans, finely chopped and/or sauteed sliced mushrooms
may also be added. Leftover cooked ham or pork cubes may be used
in place of bacon bits. Serves 5 to 6.

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