Friday, April 15, 2016

Chinese Fried Rice






What You'll Need


  • 3⁄4 cup finely chopped onion
  • two 1⁄2 tablespoons oil
  • one egg, lightly beaten (or more eggs if you like)
  • three drops soy sauce
  • 1⁄2 cup frozen peas, thawed
  • four cups cold cooked rice, grains separated (preferably medium grain)
  • four green onions, chopped
  • two cups bean sprouts
  • two tablespoons light soy sauce (add more if you like)
  • three drops sesame oil
  • eight ounces cooked lean boneless pork or 8 ounces chicken, chopped
  • 1⁄2 cup finely chopped carrot (very small)


How to Make It

  • 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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