8 ounces cooked pork, beef, chicken or shrimp, chopped
1/2 cup finely chopped carrot (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce (add more if you like)
Instructions
Heat 1 tbsp oil in wok, add chopped onions and stir fry until onions turn a
nice brown color, about 8 to 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.
Originally Submitted
2/23/2015
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