Ingredients

2 bowls cooked cold rice

100g prawns, shelled

100g chicken pieces

3 pips garlic, pounded

3 red chillies, chopped

50g green peas, corns and diced carrots

1 egg beaten

4 tbsp oil

Seasoning:

2 tbsp thin soy sauce

1/2 tsp chinese cooking wine(optional)

some chopped spring onions for garnishing

Method

Heat oil and saute the garlic. Add prawns and chicken and stir fry until cooked.

Add red chillies, rice, green peas, Stir fry until well mixed and hot

Add in the seasoning, then the beaten egg and continue to fry until rice is dry.

Add salt and pepper. Dish on to plate and garnish with spring onions.

Note:

U can use a bit of ginger and shallots if preferred.

2 eggs

1 teaspoon MSG (optional)

1/8 teaspoon groung white pepper

1/4 cup soy sauce

4 cups cooked rice

4 scallions, chopped, including green ends

2 cups diced cooked pork, ham, chicken, shrimp, or any meat

1 slice ginger, minced

1 clove garlic, minced

1/4 cup sliced mushrooms (optional)

1/4 cup vegetable oil

  Put first four ingredients in a mixing bowl and stir slightly;

 the eggs should not be well beaten.

 Heat wok or pan hot and dry. Add the oil. Brown the garlic and

 ginger slightly, then add the rice. Cook for 2-3 minutes, stirring

 to break up lumps and coat with oil. Add the rest of the ingredients

 except the egg mixture. Fry and stir constantly until thoroughly

 mixed. Add the egg mixture while stirring the rice so it will cover

 as much of the ingredients in the pan as possible. Cook about

 2 minutes, stirring constantly. Serve while hot.

• 1(12 to 15 lb.) turkey
• 5 gal. peanut oil or enough to totally submerge turkey
• Tony Chachere Creole seasoning

Directions

You also need a large pot (about 40-quarts); it should be large enough to hold 5 gallons of oil and a totally submerged turkey. You will also need a basket that goes with the pot for easy lowering and raising of the turkey, an outdoor burner and a long stem thermometer for keeping the oil at a constant temerature.

Season the turkey inside and out. You can inject it with seasonings. Heat your oil to 360 degrees. Fry the turkey for 3 1/2 minutes per pound. Be carefull when lowering and raising the turkey. Do not use water to put out an oil fire.

Servings: 12

• 1 frying chicken
• 3 teaspoons Lawry’s Seasoned Salt
• 2 garlic cloves, finely chopped
• 1 cup all purpose flour
• 1 cup vegetable oil

Directions

1. Season chicken with all seasonings.

2. Roll chicken in flour until covered. Shake off excess flour.
Sprinkle additional seasoning.

3. Simply fry chicken in frying pan until golden brown. If you like
it crispy , cook it a little longer.

You can start out with the oil very hot and then reduce it later.
This seals in the moisture and flavor, then cooks it.

• 1 to 2 pound round steak, tenderized
• Pinch tenderizer
• Pinch garlic salt
• Pinch black pepper
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking soda
• 1 cup flour

Directions

Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.

• 2 cups fresh corn kernels
• 1 1/2 cups buttermilk
• 2/3 cup all-purpose flour
• 2/3 cup cornmeal
• 1 teaspoon salt
• 1/2 teaspoon pepper Corn oil

Directions

Combine corn kernels and buttermilk in large bowl. Let stand 30 minutes. Drain. Combine flour and next 3 ingredients in large zip top plastic bag. Ad corn to flour mixture a little at a time, and shake bag to coat corn. Pour oil to depth of 1 inch in Dutch oven or large heavy frying pan, and heat to 375 0. Fry corn in the hot oil, a small amount at a time, about 2 minutes or until golden. Drain on paper towels. Serve as side dish, or sprinkle on salads, soups or casseroles.

Makes about 2 cups fried corn.

• 1 large sweet onion
• 1/2 cup ranch dressing of choice
• 1/2 cup milk
• 1 cup all-purpose flour
• 1 teaspoon salt or to taste
• 1 teaspoon black pepper or to taste
• 1/4 teaspoon cayenne pepper
• 2 cups vegetable oil

Directions

Slice onion into thinnest possible rings. Place in a shallow dish. Pour ranch dressing and milk over onions, cover and refrigerate at least 1 hour.

In a plastic bag, combine flour, salt, black pepper and cayenne pepper. Shake to evenly distribute ingredients.

Heat oil to 375 degrees F in deep saucepan or deep fryer. Remove a small handful of onion rings from dressing and shake off excess. Drop into flour, separate rings and shake to coat.

Drop a few rings at a time into hot oil and cook until golden. Remove from hot oil with a slotted spoon and drain on a paper towel. Repeat with remaining rings until all rings have been battered and fried. Keep warm.

Makes 4 servings.