Chinese fried rice |
Name: |
Jennifer Miller |
Base: |
JB Andrews |
Recipe: |
3⁄4
cup finely chopped onion
2 1⁄2
tablespoons oil
1
egg, lightly beaten (or more eggs if you like)
3
drops soy sauce
3
drops sesame oil
8
ounces cooked lean boneless pork or 8 ounces chicken, chopped
1⁄2
cup finely chopped carrot (very small)
1⁄2
cup frozen peas, thawed
4
cups cold cooked rice, grains separated (preferably medium grain)
4
green onions, chopped
2
cups bean sprouts
2
tablespoons light soy sauce (add more if you like)
DIRECTIONS
Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired. |
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