Chinese Fried Wheat

 

1 C. cracked wheat (strain out flour before cooking)

2-1/2 C. water

1/2 tsp. salt

3 T. vegetable oil, divided

1 beaten egg

1 onion, minced (rehydrated from dried)

1/4 C. celery, diced (rehydrated from dried)

1 Can Water Chestnuts (sliced), Bean Sprouts or Bamboo Shoots (rough chop), drained

2 T. soy sauce or to taste

Bacon, Ham, Chicken or Other Canned / Cooked Meat, optional

 

Bring wheat, water, and salt to a boil and cook for 20 to 30 minutes. Put in a strainer and drain off thick liquid (save for gravy or another purpose). Wash wheat with cold water to make it fluffy. Press wheat to remove all moisture possible. Set aside.

Heat 1 T. oil in heavy skillet. Slowly add beaten egg, stirring rapidly with fork so egg is light and fluffy. Set aside. Add to skillet 2 T. oil, minced onion, celery, and water chestnuts, bean sprouts or Bamboo Shoots and cook until tender. Then add wheat, soy sauce, meat (if using), and egg. Heat through and serve with extra soy sauce, if desired.