by Karen D. Fyke

1-1/2 C diced roast beef or chicken, cooked

Prepare rice: Place ½ cup raw, white rice in a pan that has a fairly tight lid. Add ½ teaspoon salt and 1-1/2 cups cold water. Bring to boil. Reduce heat to the lowest setting on your stove and cover with lid. Cook for 25-28 minutes without taking the lid off the pan.
Prepare meat and vegetables: Place oil in a skillet and heat with burner on high. Add meat and heat through, stirring frequently (almost constantly). Add frozen vegetables and a little water and heat until the vegetables are hot but still crisp. Add rice and stir to blend. Sprinkle on curry and soy sauce. Stir in the egg and cook until the egg is just done. Serve immediately. Makes 3 portions.

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© 2011 Karen D. Fyke. • All rights reserved.