Ingredients:
1/4 cup chopped onion
1/4 cup peanut oil
2 tablespoons rice wine vinegar
2 tablespoons water
1 tablespoon chopped fresh gingerroot
1 tablespoon chopped celery
1 tablespoon soy sauce
1 1/2 teaspoon tomato paste
1 1/2 teaspoon granulated sugar
1 teaspoon lemon juice
1 dash each salt and pepper
Directions:
Combine all ingredients in blender container or wok bowl of food processor fitted with steel knife; process until almost smooth. May be kept refrigerated up to one week.
Ingredients:
1/2 teaspoon chopped onion
1/3 teaspoon chopped carrots
1/3 teaspoon green onions
4 ounces steamed rice
3 pinches of salt
7 teaspoons cream butter
1 egg
1/2 teaspoon oil
1 ounce cooked chicken
1/4 teaspoon sesame seeds
3 pinches of pepper
1 teaspoon soy sauce
Scramble eggs and chop after cooking. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken. Break off chunks of steamed rice and mix with vegetable, egg and chicken mixture. Add sesame seeds and salt and pepper. Stir in cream butter and soy sauce into the mixture.
Yield: 1 serving
