Chinese Pork and Rice by Lillian G.

Did Lillian put in a ton of recipes, or did I just get them all?  Good thing she makes good, regular food, because that is my specialty too.  This was easy and good.  I used leftover Sunday roast and it worked perfectly.  I sauteed the onions and peppers as I was browning the rice because I like it better, but if you like them crisp, it would be just as good to add them when the recipe says.  I was worried that it would be too salty so I didn't add the salt, just the soy sauce, and that was a good call.  We definitely didn't miss the salt.  The next time you have leftover roast, you should try this.

Chinese Pork and Rice by Lillian G.

2/3 c uncooked rice
2 T oil
1 tsp salt (optional)
1 1/2 c boiling water
1 1/2 c diced, cooked pork
1 bouillon cube
2 tsp soy sauce
1 medium onion, chopped
1 green pepper, chopped

Saute rice (and vegetables if you like) in hot oil until golden brown.  Add salt, water , bouillon, and soy sauce.  Turn heat to low, cover and cook 20 minutes.  Add all the other ingredients and 1/4 c more water.  Cover and cook 10 more minutes.  Makes 4 servings.