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Left Over Rice

A historical recipe from Chinese recipes, by Wong, Nellie C. (Nellie Choy).

A historical recipe

Chinese recipes, by Wong, Nellie C. (Nellie Choy). Project Gutenberg eBook #76573.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Chinese recipes, by Wong, Nellie C. (Nellie Choy). Digitised by Project Gutenberg, eBook #76573 (https://www.gutenberg.org/ebooks/76573). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

China. Associated with China by the book is about Chinese cookery (Cooking, Chinese); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Method

  1. Chop up some left-over meat, or ham or bacon, and an onion.
  2. Brown all together in a frying pan, with a little oil or fat.
  3. Add rice, fry all together again until rice and meat become brown.
  4. This Recipe Awarded First Prize The Women’s Exposition of Industrial Arts, New York City Nineteen Hundred Twenty-Seven