(I tried this recipe for a Las Sendas Book Club meeting in October of 2024 when we discussed “The Women,” by Kristen Hannah about the war in Vietnam.)

3 cups rice

2 Tablespoons oil

6 cups water

3 Tablespoons chicken bouillon powder

1 finely chopped onion

1 diced bell pepper

1 teaspoon garlic powder

¼ teaspoon cayenne pepper

1 egg, beaten

½ cup water

2 tablespoons light soy sauce (add more if you like)

Optional: 1 cup chicken, ham, or pork

1 (15 oz) can peas & carrots (or mixed vegetables)

2 Tablespoons oil

 

Fry dry rice in 2 Tablespoons of oil, add water and bouillon. Cover and simmer for 20 minutes.

While the rice simmers,  sauté onions and bell pepper in a different saucepan, until soft.

Mix egg and water together and pour over onion mixture; stir and cook.

Sprinkle in garlic powder, cayenne pepper, and soy sauce and continue to stir-fry.

(Optional: you could add small pieces of chicken, ham, or pork at this point if you want to include meat.)

Stir in carrots and peas, keep warm. When the rice is done, stir in 2 more Tablespoons of oil and combine rice with vegetable mixture. Adjust seasoning to taste.