Recipes: Chinese Fried Rice I & Chicken Chop Suey

We like yelling out, "Chop Suey!"

CHINESE FRIED RICE I

Serves 6-8

½ C cooked ham, chicken, or pork, diced fine

2 Tbsp oil

3 oz mushrooms, chopped

4 C chilled day-old cooked rice

1 green onion, chopped fine

2 Tbsp soy sauce, plus more (if desired)

1 egg, beaten well

Heat oil in large deep skillet and brown meat. Add mushrooms, rice, green onion, and soy sauce, and continue frying over low heat for 10 minutes, stirring frequently. Add egg and continue stir-frying for another 5 minutes, or until dry enough to be fluffy. Add additional soy sauce to taste or for a darker color.

Chop suey recipe below. Mr. Big Food used sesame and chile oils rather than the butter called for. 

CHICKEN CHOP SUEY WITH RICE

2 C shredded cooked chicken meat

1 C shredded bell pepper

2 C shredded celery and leaves

1 ½ C chicken stock (from cooking chicken, or preferably homemade—see recipes in Basics section)

4 Tbsp soy sauce

3 Tbsp butter

1 C shredded onions

2 C bean sprouts (drained if canned)

1 C toasted almonds

1 Tbsp corn starch

8 oz mushrooms, sliced (optional)

Hot cooked rice

Melt butter in skillet, add bell pepper and onion, and cook a few minutes but do not brown. Add chicken meat and cook 5 minutes. Add celery, bean sprouts, and stock, reserving enough stock to make a paste with corn starch. Add corn starch paste and cook gently for 10 minutes, stirring well and carefully. Stir in toasted almonds and soy sauce. “May add mushrooms. Serve with hot rice.”