photo © Bees Felt Market
Handmade in
Dallas, Texas, the felt food items from
Bees Felt
Market by Heidi Marie
Quote by J R R
Tolkien
“If more of us
valued food and cheer and song above hoarded gold, it would be a merrier world.”
Facts
Average city dog lives three years longer than
the average country dog.
Dandelion root can be roasted and ground as a
coffee substitute.
Chinese ideogram for 'trouble' depicts two
women living under one roof.
Moscow weathermen can be fined for inaccurate
weather forecasting.
Sound at the right vibration can bore holes
through a solid object.
Tip
Paper based egg cartons should be put into your
recycling bin; but given the nature of their construction, they also break down
very quickly .
Recipe
Chicken fried rice
1 tb Oil
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 med Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soy sauce
Salt
Pepper
1. Cut up and prepare all ingredients. Reserve.
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soy sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soy sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.
NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap.
http://www.chinatownconnection.com/chicken_fried_rice_recipe.htm
1 Egg, slightly beaten
2 tb Oil
1 c Chicken, finely diced
1 med Onion, finely diced
1/2 c Water chestnuts, finely diced
1/2 c Bamboo shoots, finely diced
1/2 c Celery, finely diced
1 c Fresh bean sprouts
1/2 c Frozen peas (opt)
1/2 c Sliced mushrooms (opt)
4 c Cooked rice
Soy sauce
Salt
Pepper
1. Cut up and prepare all ingredients. Reserve.
2. Heat wok up with 1 tablespoon oil and fry egg into a thin sheet.
Remove to plate and reserve.
3. Add 2 tablespoons more oil to wok. Heat until smoking. Stir fry
chicken and onion together until cooked. (If leftover meat is used,
just heat through.) Add bean sprouts, peas, celery. Stir and cook 2
minutes with wok covered. Uncover wok, add all the rest of the
vegetables. Stir fry and cook covered for 2 additional minutes. Add
cooked rice, season with salt, pepper, soy sauce. Reduce heat to
medium. Take your turner and break up clumps of rice as finely as
possible. Make sure rice takes up soy sauce and does not remain
white. Keep stir-frying until all rice is broken up and heated
through. Shut heat off. Cut up sheet of egg into small pieces and
stir into rice, or remove rice to serving platter and garnish with
egg slivers.
NOTE: Leftover rice makes a better fried rice. If using leftover rice,
place rice in sieve and rinse with hot water from the tap.
http://www.chinatownconnection.com/chicken_fried_rice_recipe.htm
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Have a blessed day and
Be a blessing to others.
Thank you for stopping by , come back please.
Thank you for stopping by , come back please.
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