Chinese Pork And Rice
|Uncooked regular rice||2⁄3 Cup (10.67 tbs)|
|Onion||1 Medium, chopped|
|Celery stalks||2 , cut into diagonal slices|
|Salad oil||2 Tablespoon|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Instant chicken bouillon/Instant beef bouillon||1 Teaspoon|
|Soy sauce||2 Tablespoon|
|Chopped cooked pork||2 Cup (32 tbs), cut up into 0.75 to 1 inch pieces|
|Green pepper||1 Medium, chopped|
In large skillet, cook and stir rice, onion and celery in oil over medium heat until rice is golden brown and onion is tender.
Stir in remaining ingredients except green pepper and heat to boiling.
Cover tightly; simmer 18 to 20 minutes or until rice is tender and liquid absorbed.
Stir in green pepper.
Cover tightly; simmer 10 minutes longer.
Serve with a salad of tossed greens sparked with watermelon pickles