Recipe - Vietnamese Fried Rice

2 pound Chicken; with bones
21 cup ;Water
5 teaspoon Salt
One half cup Sugar
1 Onion, med; cut up
3 Scallion; thinly cut or sliced up
One half Onion, med; finely minced
3 Garlic clove; finely minced
2 tablespoon Oil
2 tablespoon Soy sauce
1 tablespoon Sugar
3 Egg; beaten

Simmer the chicken, salt, sugar, and onion in the water for 1 hour; strain
and reserve broth. 3 cups are needed for cooking the rice; freeze the rest
for later. Simmer 3 cups rice with 3 cups broth for 30 minutes; reduce
temperature as the water disappears in the pot, and check for doneness. Fry
eggs and scallion at 300 degrees in a frying pan; pour one layer at a time
in the pan. After each is done, roll each one up like a jellyroll, slicing
across them thinly, and reserve for the topping. Heat 2 T salad oil over
300 degree stove, and saut# the onion and garlic until the onion is clear.
Stir in the cooked rice, stirring continuously, and add the soy sauce and
sugar. Mix well for about 10 minutes. Top with green onion and eggs. May
also add minced cooked chicken, thin cut or sliced up boiled pork shoulder, or cut or sliced up
ham. Submitted By SAM WARING SAM.WARING@3829112.IMA.INFOMAIL.COM On
MON, 06 NOV 1995 105605 GMT

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini