Recipe By: Timo Metzemakers via Chile-heads Heat oil in a deep-fryer, pot, or wok. Deep fry the meat until the outside of the cubes starts to turn light brown. Add the onions and the garlic, and reduce the heat. When the onions become light brown, add the crushed chile and the soy sauce. Fry the mixture at medium-low heat for five minutes, then add the rice, and mix well. Reduce the heat and cook for 15-20 minutes, stirring occasionally. Taste and add salt if necessary. Serve with pickled chiles, omelette, and prawn crackers. Timo. Posted to CHILE-HEADS DIGEST V3 #089 Date: Fri, 30 Aug 1996 22:56:42 -0400 From: kmeade@ids2.idsonline.com (The Meades) CHILE-HEADS DIGEST V3 #089 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.