Recipe ingredients
- 1/4 cup light soy sauce
- 3 tablespoons rice wine or dry sherry
- 1/2 teaspoon salt
- 6 tablespoons peanut oil
- 2 eggs, lightly beaten
- 1 carrot, in 1/2" cubes
- 1 red bell pepper, in 1/2" cubes
- 1/2 cup frozen peas
- 4 cups cold cooked rice
Recipe method
- Combine the first three ingredients for the sauce in a small bowl. Mix to blend well and set aside.
- Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
- Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
- Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.
- Add the carrots, celery, red pepper and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
- Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
Other chinese recipes:
Vegetable fried rice recipe
|
