Fried Rice
Fried rice can almost be considered the signature dish for Asian cuisine. A quick-to-prepare, versatile dish made from rice, meat and vegetables that works well with stir-fries.
Serves 3 to 5
4 cups cold, cooked rice
2 eggs
1 teaspoon salt
½ teaspoon black pepper
4 tablespoons canola, corn, or peanut oil
½ cup diced onion
1 teaspoon thick soy sauce
1 cup fresh peas
1 cup diced carrots
½ cup diced cooked pork
1 cup fresh bean sprouts
Steam the peas in a pan of salted boiling water. Drain and keep aside. Parboil the carrots and set aside.
Break up any lumps in the rice using your fingers. Set aside. Beat the eggs in a separate bowl with the salt and pepper.
Pour the oil into a wok heat over a moderate heat. When the oil is hot but not smoking, add the onions. Cook till transparent. Stir the beaten eggs into the pan and scramble until the eggs are dry and separated.
Add the rice and mix well. Pour in the soy sauce. Add the peas, carrots, pork, and bean sprouts. Stir till all the ingredients are well mixed and heated through. Serve immediately.
Thick soy sauce is available at Asian stores. If you don’t have access to thick soy sauce use 2 teaspoons of standard soy sauce.