Saturday, January 2, 2010

Chinese Fried Rice

Chinese Fried Rice
(a favorite side to compliment any Chinese Dish OR use as a main dish. I am not going lie, this is my favorite, no restaurant even comes close!)

4 tablespoons oil, preferably peanut oil- separated
2-3 eggs, slightly beaten and cooked
1/4 teaspoon minced ginger
1/2 teaspoon minced or crushed garlic
3 green onions
8 ounces cooked ham, beef, pork, shrimp or chicken
3/4 cup petite green peas, frozen (or bean sprouts)
3/4 cup baby carrots, cut into matchstick or thin strips
3 cups leftover cooked long grain rice
3 tablespoons of soy sauce
2 tsp sugar

Heat oil in large skillet in a large, nonstick frying pan or skillet over medium heat. Pour scrambled eggs in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside.
Add more oil in wok then add garlic, the green onions stir a minute or till fragrant add chopped ham and fry 2 minutes or so add veggies and cook for 2 or so minutes. Add rice, soy sauce and sugar.

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