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Friday, August 10, 2012

Chinese Fried Rice

Total Time: 28 mins

Prep Time: 10 mins
Cook Time: 18 mins


 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)



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. Artikel schreiben

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