Recipe - Quick Stir-Fried Rice

One half cup Longgrain white rice
2 teaspoon Sesame oil
One fourth cup Red onion, minced
Reserved beef marinade
Salt and freshly ground
pepper

Bring a large pot with 23 quarts of water to a boil. Add rice and boil,
uncovered about 10 minutes. Test a grain; rice should be cooked through,
but not soft. Drain into a colander in the sink. Run cold water through
rice and stir with a fork.

Add oil to wok and heat to smoking. Add onion ad stirfry 1 minute. Add
rice and peas. Toss 34 minutes. Add marinade. Stirfry another minute. Add
salt and pepper to taste. Serves 2.

Recipe by: American Statesman 2/5/97 Posted to MCRecipe Digest V1 #518 by
Sherry Zeiss zeiss@tab.com on Mar 15, 1997