My mother originally got this recipe, or the basis for how it evolved, from a
cooking show called "Joyce Chen Cooks" during the late 1960s. It was a favorite
of my family and myself ever since.
The recipe itself is wheat free. However, a lot of commercial soy sauce contains
wheat. I have found that the cheaper soy sauces, such as house brands and
generics found in many chain grocery stores are often wheat free.
Leftovers refrigerate or freeze and reheat well, either conventionally or in a
microwave. This is good to take for lunch if your school or workplace has a
Guna - satva and tamas - combine to make rajas
- 1/4 1/2 lb any combination of cooked beef, pork, chicken, turkey, fish,
shrimp, or other meat. This can be left over.
- 1 egg, beaten
- 1 stalk celery, 1 green or mild pepper, chopped
- 1 onion, chopped
- Assorted "Chinese" type vegetables, as desired. This may include water
chestnuts, baby corn, bamboo shoots, bean sprouts, carrots, Chinese celery
cabbage, or whatever; optional.
- 1/2 cup soy sauce
- 1 cup chicken broth
- 2 cups white or brown rice
- 2 1/2 cups water if using white rice, or 4 1/2 cups water if using brown
- Garlic to taste
- 2 tbs vegetable oil for cooking
- Chop meats and all vegetables. Set aside.
- Heat oil over medium high heat in large skillet. When oil is hot, add rice.
- Stir constantly until rice is brown and starting to pop open like popcorn
- Meat and onion, and fry for 1 minute
- Add egg, stirring. The egg will "set" nearly immediately
- Add water, soy sauce, remaining vegetables, and broth
- Reduce heat to low. Cover, stirring occasionally. Add water if needed.
- Serve when rice is cooked.
Yield: 4 as main course. 8-10 when used as a side dish.
Back to Recipe
Copyright 2004, 2005, 2006 by Elizabeth Harper
- Serve on plates or in bowls, either as a main dish or as
a side dish. Put soy sauce on the table for people to use according to taste.
- Refrigerate or freeze any leftovers.
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