Chinese Fried Rice
Source of Recipe
Thompson
List of Ingredients
2 Cups cooked rice
1 Egg
1/4 Cup rice wine or dry pale sherry
1/4 Cup diced onion
1/2 Cup diced cooked meat -- see note
1/4 Cup fresh or frozen peas
salt and pepper to taste
oil (try 2 Tbsp the first time)Recipe
Note - Chinese bbq pork if you have it, otherwise cooked chicken or ham work well. The key is not making it until the rice has been sitting around for at least 24 hours after cooking. In a bowl, combine all ingredients except salt and peas. Stir them around until the rice and vegetables and meat are completely coated with egg and wine. Heat the oil to smoking (use refined peanut oil for this; if you use ordinary vegetable oil, heat until it runs around on the bottom of the pan or wok). Dump in the rice. Stir around with a wooden spoon or a wooden spatula until the egg is completely cooked. This take less than five minutes over high heat. Toss in the peas (they will cook enough from the heat of the rice). Taste this stuff and add salt until you are happy with it.
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