Rice, Chinese Fried

Rice, Chinese Fried

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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.


Nutrition

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