1914 - Chinese-Japanese Cook Book

Chinese - Fried Rice with Chicken and Mushrooms

DDV CULINARY

One pound of rice;
one pound of cooked flesh of chicken;
one pound of fresh white mushrooms;
two stalks of celery;
one onion;
six water chestnuts;
one tablespoonful of pork fat;
two tablespoonfuls of syou;
dash of cayenne pepper;
one teaspoonful of salt.

Boil one pound of rice for twenty minutes.
While this is boiling, prepare the following:
Take one pound of cooked chicken and cut it in small pieces.
Put a tablespoonful of pork fat in the pan, and when it
is very hot turn in the chicken and fry for a few minutes.
Then cut up two stalks of celery, one onion, and six water chestnuts,
and add with the syou cayenne, and salt.
Fry all for ten minutes,
then place the rice in a platter and pour the above over it.
Cover tight, and let it soak through the rice thoroughly.
Then garnish with chopped parsley, and serve.