Fried Rice

Fried Rice

Servings: 4

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:

    1    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.

    2    Allow wok to cool slightly.

    3    Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.

    4    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.

    5    Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

    6    Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.

    7    Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.

    8   Set out additional soy sauce on the table, if desired.