SUNDAY MEMORIES
Judy Wills
TERIYAKI AND FRIED RICE
Many years ago, I was given this recipe from Fred’s youngest sister, Sally. She and her husband were part of a group that got together once a month and shared recipes and food. This recipe came from that group, and we love it! I would like to say it is a “man’s’ food, in that I have never made it for a man who didn’t like it!
Frequently, when we have visitors to our house for one reason or another, I will fix this menu, and it is always received enthusiastically.
Give it a try:
TERIYAKI AND FRIED RICE
MARINADE:
½ cup Kikkoman Soy Sauce
¼ cup white wine
Generous sprinklings of:
garlic powder (or 2 tsp fresh minced garlic)
ginger, ground
sugar
½-1 cup water
green onion, sliced (optional)
sirloin tip roast, sliced ¼” thick
(or minute steaks)
(Double or triple this recipe for large amounts of meat)
Marinate at least half a day, at room temperature, covered with marinade. Stir occasionally.
Charcoal on grill – at least 5 minutes – turning once.
FOR CHICKEN:
Use same marinade as for steak. Use skinned, deboned chicken breasts. Cut diagonal slashes across each breast, about ¼” deep, and marinate at least ½-1 hour. (I marinate it about the same time as the steak). Bake in marinade in oven (450°) one hour.
OR – you can charcoal this on the grill the same as the steaks. I like it that way better than oven baking. Just make sure it is thoroughly cooked. It probably takes 10-15 minutes, turning often and basting with marinade.
FRIED RICE:
Cook 1 cup (dry) rice w/2 cups water. This makes up about 2-2½ cups cooked rice.
While it is cooking, cut about 6 slices of bacon into 4ths and pan fry in large skillet.
Remove cooked bacon pieces from the skillet and drain on paper towel.
Add about ½ cup of chopped onion (and ¼ cup chopped bell pepper, if desired) to the bacon drippings and sauté. Drain most of the drippings out – leave about 2 Tbsp of bacon drippings for flavor.
Add hot cooked rice to the onion mixture and stir with a wooden spoon.
Add one raw, beaten egg to the mixture and stir it in before it has a chance to cook.
Add soy sauce to taste.
Put into serving bowl and crumble bacon onto top of mixture. Cover to keep warm.
Optional: Oriental Bean Sprouts mixed in this are good: about ¼ cup is good for
crispness.
~~~~~~~~~~To Be Continued~~~~~~~~~~
Judy is living in Central Florida with her retired U.S. Air Force husband of 50+ years. Born in Dallas, Texas, she grew up in the Southwestern United States.She met her husband at their church, where he was attending the university in her town. After college and seminary, he entered the Air Force, and their adventures began.They lived in eight of our United States, and spent six years in Europe, where their oldest daughter was born. She was a stay-at-home mom for many years .
Judy has always been involved with music, both playing the piano and singing. Always interested in exercise, she was an aerobic dancing instructor, as well as a piano teacher for many years, and continues to faithfully exercise at home.
After moving to Central Florida, she served as a church secretary for nearly nine years.Her main hobby at this point in time is scanning pictures and 35mm slides into the computer. She also enjoys scrapbooking.She and her husband have two married daughters and four grandchildren, including grandtwins as well as a great-grandson and a great-granddaughter. She and her husband enjoy the Disney parks as often as possible.
Old Things R New 