Be Vegetarian

A Chinese recipe, the fried rice cooked this way is tasty while it retains its nutritional value with addition of vegetables. You may, if you like, add more vegetables to the given recipe.

Ingredients

Cold cooked rice 4 cups
Frozen peas                                    ½ cup
Carrot (½ ” cubes)                           1
Eggs (beaten)                                 2
Light soy sauce                               ¼ cup
Dry sherry                                       3 tablespoons
Peanut oil                                       6 tablespoons
Garlic (chopped)                              1 clove
Red bell pepper (½ “ cubes)             1
Salt (to taste)

Method of Preparation

Take a frying pan and place it over medium heat. As it gets heated, add 2 tablespoons of peanut oil in it. As it heats, add the 2 beaten eggs. Stir them until they are firm, but moist. Place the eggs in a bowl and break them into smaller pieces.

Take another skillet and put a quart of water and bring it to boil. Add the chopped carrot to it and allow it boil for a minute. Drain the water and place the carrot in a separate bowl after rinsing it.

Take a wok and place it on medium heat. As it heats up, add the remaining peanut oil and the chopped garlic. Stir it for a while until garlic turns golden brown. Add the carrot, peas, and red pepper and stir them for a minute. Add the previously cooked rice and stir the ingredients to mix well for a minute. Mix the sherry and soy sauce. Add the resultant sauce to the wok and cook for a further 5 minutes.

Serve hot. Serving size 6.

Potatoes are liked worldwide, although there is a stigma attached to them. Potatoes are accused of being fattening, which they are not. Baked potatoes are not at all fattening. Fried potatoes are, since they soak a lot of oil. Blame the excessive oil, if you wish; not the innocent potato.

Ingredients

3 large potatoes
2 eggs (separated)
1 onion (minced)
Grated cheese
Green pepper (minced)
Buttered breadcrumbs
Salt and pepper (to taste)

Method of Preparation

Bake the three large potatoes until they turn tender. Next cut them in half lengthwise. Scoop out the middle portion forming a nice receptacle. The scooped out portion be mashed after adding the 2 egg yolks. Add the minced onion, grated cheese, and green pepper and whip the mixture into a smooth pulpy formation. Fold in the 2 egg whites beaten until stiff. 

Stuff the smooth mixture into the baked potato receptacles. Sprinkle the buttered breadcrumbs atop the potatoes. Bake the potatoes in an oven at 350° until the topping turns golden-brown.