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.

Ingredients

1 big chicken (clean and cut into 12 pcs)

600 gm long grain rice (wash and drain)

960 ml chicken stock

3 nips garlic (chopped finely)

1/2 chicken cube (optional)

2 screwpine leaves (knotted)(optional)

2 tbsp chicken lard/oil

1 tbsp margerine

1/4 tsp salt

Method

Take a bit of chicken fat and extract oil. (add the fat in a wok and leave it in the fire. The

oil will come out by itself) .Throw the fat away and leave the oil in the wok. Add in the

margerine and fry the chopped garlic until fragrant. Add in the drained rice and combine

the rice with the garlic for 1 -2 minutes. Close fire. Transfer the rice to a rice cooker. Add

in the chicken stock, screwpine leaves, crumble the chicken cube and salt.

Cook until rice is done. Stir with a fork. (Note: For those who do not want to use the lard,

substitute with margerine)

Method For the Chicken:

Boil the chicken with water to get the chicken stock. Dish out the chicken in a bowl. Sieve

the chicken stock before using.

Marinate the chicken with 4 tbsp honey, 2 tbsp thick soya sauce, 2 tbsp light soya sauce,

Add a few drops of sesame oil, 1/4 tsp salt and 1-1/2 tsp sugar.

Deep fry the chicken in oil or roast it in the oven (220o C for 15-20 min) (Since the

chicken is already cooked fry it for 5 min only)

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.

4 Slices bacon cut into 1-inch pieces

1 Cup onion chopped

1 Cup celery chopped

1/2 Pound mushrooms sliced

1 Package (4 ounces) wild rice cooked according to package directions

2 Cups bread crumbs

1/2 Pound breakfast sausage, cooked

1 Teaspoon dried oregano

1/2 Teaspoon dried sage

Salt

Pepper

Preheat oven to 325F. In medium-size skillet, over medium heat, saute

bacon until almost crisp. Add onion, celery and mushrooms; continue

cooking until vegetables are tender. In large bowl combine bacon mixture,

wild rice, bread crumbs, sausage, oregano and sage. Season to taste with

salt and pepper if desired. Spoon dressing into lightly greased 2-quart

casserole dish. Bake, covered, at 325 degrees F. 35 to 40 minutes.

1 Cup long-grain rice

1 Can (14-1/2 ounces) chicken broth

1/2 Cup white wine

2 Teaspoons dried parsley

1/2 Teaspoon each dried rosemary, thyme and sage

1 Bay leaf

1 Bone-In Turkey Breast (5-6 pounds)

Paprika

3 Cloves garlic

Preheat oven to 350F. In 5-quart Dutch oven combine rice, broth, wine,

parsley, rosemary, thyme, sage and bay leaf. Place turkey over rice mixture

and sprinkle turkey generously with paprika. Cut off root ends of garlic

cloves. Place whole garlic bulbs, cut-end-up, in rice around turkey breast.

Cover top of Dutch oven with foil and lid. Bake at 350 degrees F. 2-1/2

to 3 hours or until meat thermometer inserted in thickest part of breast

registers 170-175 degrees F. Allow to stand 10 to 15 minutes before

serving. To serve, carve turkey into slices and place on platter. Spoon rice

mixture into serving bowl. Squeeze garlic from skins onto turkey and rice.

• One 3- to 3-1/2-pound chicken, cut into 8 pieces
• 6 cups water
• 2 cans (15 ounces each) tomato sauce
• 1 large onion, finely chopped
• 1 teaspoon dried thyme
• 1 tablespoon salt
• 1 teaspoon black pepper
• 2 cups long- or whole-grain rice, rinsed

Directions

In a large pot, bring all the ingredients except the rice to a boil over medium-high heat.

Cover and allow to boil for 35 minutes.

Add the rice and cook for 25 to 30 minutes, or until the rice is tender, no pink remains in the chicken, and the chicken juices run clear.

• 1 onion, diced
• 1/4 lb. mushrooms
• 1/4 stick margarine
• 1 tsp. flour
• /2 cup broth or water
• 1 lb. chestnuts, boiled untili soft
• Salt & pepper to taste
• 1/2 cup white wine

Directions

Peel and shell chestnuts, then boil for 20-30 minutes. Remove any skins left after boiling.

Saute onion and mushrooms in margarine until soft. Add flour and blend then gradually add water, stirring until smooth. Add peeled and chopped chestnuts and mix well. Flavor with salt and pepper. Add wine, heat to boiling, and serve over brown rice.

• 1 medium onion, chopped
• 1 cup raw mushrooms, sliced
• 1 tablespoon butter, melted
• 1 can Cheddar cheese soup
• 6 ounces process cheese, sliced
• 1 teaspoon garlic powder
• One 10-ounce package frozen broccoli, chopped
• 3 cups cooked rice
• 2 cups diced, cooked ham
• 2 ounces pimientos, drained and diced
• 1 can fried onion rings

Directions

Preheat oven to 350F. Saute onions and mushrooms in butter until clear. Add soup, cheese and garlic powder, stirring until cheese melts.

Add broccoli, rice and ham, and mix well. Gently stir in pimientos and spoon mixture into greased baking dish. Cover and chill for 8 hours.

To bake, remove from refrigerator and let stand for 30 minutes. Bake covered at 350F for 40 minutes. Sprinkle onion rings over casserole and bake 5 minutes.

Serves 8-10.

• One 16 ounce can blackeyed peas, drained
• One 10-ounce can rotel tomatoes, drained
• 3 cups rice, cooked
• 1/2 teaspoon garlic salt
• 2 tablespoons olive oil
• 1/2 cup bell pepper, minced
• 1/2 cup onion, minced
• 1 teaspoon garlic, minced
• 1/2 cup green onions, thinly

Directions

Preheat oven to 350F. Combine first 4 ingredients in large bowl. Heat oil in small pan. Add next 4 ingredients to hot oil. Saute 5 minutes. Add to rice mixture. Stir well. Transfer to shallow 8″ Pyrex dish, sprayed with non-stick spray. Sprinkle green onions on top. Cover. Bake until heated about 25-30 minutes.

Serves 6.

• 1 can cream of mushroom soup
• 1 can cream of asparagus soup
• 1 can cream of onion soup
• 1 pint Half and Half
• 1 can Crab Meat

Directions

Mix all ingredients together. Heat on low for 20 to 30 minutes. Serve over cooked rice.