Recipe - Southwest Fried Rice With Ancho Chiles

4 Eggs
1 Red bell pepper
1 Zucchini
2 Ears white corn
4 Whole green onions
1 cup Pecan halves
4 cup Cold cooked white rice
3 tablespoon Cooking oil
One half cup Cilantro

SEASONING
3 Cloves garlic, finely minced

SAUCE
2 Dried ancho chiles
1/3 cup Tomato sauce
One fourth cup Rice wine or sherry
3 tablespoon Oyster sauce
2 tablespoon Dark sesame oil
1 tablespoon Brown sugar
1 tablespoon White wine vinegar
2 teaspoon SW style or asian chile
Sauce

Advance preparation: Preheat the oven to 325. In a small bowl, beat the
eggs with a fork and refrigerate. Discard the seeds and stem from the bell
pepper, and then cut the pepper into One fourth inch cubes. Discard the stem ends
from the zucchini, and then cut the zucchini on a sharp diagonal into 1/4
inch thick slices. Overlap the zucchini slices and cut into One fourth inch
matchstick pieces, place the pieces together and cut into One fourth inch cubes.
Discard the corn husks and cut the kernels off the cob. Cut the green
onions on a sharp diagonal into One fourth inch long pieces. In a small bowl,
combine all the vegetables and refrigerate. Toast the pecans in the
preheated oven for 15 minutes, and then set aside. Place the cold cooked
rick in a plastic bag and squeeze the bag with fingers to separate the rice
into individual grains. Divide the cooking oil, putting 1 T in one small
container and 2 T in another. Set aside the cilantro. In a small container;
set aside the garlic. Place the ancho chiles in a small bowl and cover the
chiles with boiling water. When the chiles soften, mince the chiles finely.
In a small bowl, combine the minced chiles with the remaining sauce
ingredients.

Final cooking steps: Chop the fresh cilantro and set aside. Place a wok
over the highest heat. When the wok becomes very hot, add 1 T of the oil to
the center. Roll the oil around the wok and when the oil gives off just a
wisp of smoke, add the eggs. Stir and toss the eggs until they are softly
scrambled, then slide them onto a plate. Immediately return the wok to the
highest heat. Add the remaining cooking oil and the garlic. Stirfry the
garlic, and soon as it turns white, about 5 seconds, add the vegetables.
Stir and toss the vegetables until the peppers brighten, about 1 minute.
Stir the sauce. Add the sauce, scrambled eggs, and pecans to the wok. Stir
and toss all the ingredients until they are mixed evenly and the rice is
thoroughly reheated, about 3 minutes. Stir in the cilantro. Taste and
adjust the seasonings.
Posted to MMRecipes Digest V3 #293

Date: Wed, 23 Oct 1996 20:01:24 0500

From: jessann doe jessann@texas.net