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 eggs with 3 drops
of soy and 3 drops of oil; set aside. Add 1/2 tbs
to the wok, swirling to coat surface. Pour egg
mixture in wok and scramble. Remove from wok and
chop into small pieces.
Heat 1 tbsp oil in wok; add carrots, pepper, and
cooked onion; stir-fry for 2 minutes.
Add rice, 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.
Originally Submitted
12/4/2012
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