Every Chinese restaurant has its own version of fried rice. Here
is a basic recipe that you can change to suit your taste.
- 3 tbsps peanut oil
- 2 large eggs, lightly beaten with a pinch of salt
- 4 scallions (white and green), thinly sliced
- 1/4 cup minced carrot
- 1 large clove garlic, minced
- Pinch red chile flakes
- 1 tsp fresh ginger peeled, minced
- 2 tbsps soy sauce
- 1 tsp toasted sesame oil
- 3 cups cooked long-grain rice
- 1 cup cooked meat cut in 1/2-inch cubes, such as pork, beef,
chicken or small shrimp
- 1/2 cup frozen peas, defrosted in a strainer at room temperature
- 1 tbsp sesame oil
Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large
non-stick skillet over medium-high heat. Swirl to coat the skillet.
Pour in the eggs, swirl the pan so the eggs form a large thin pancake.
(Lift the edge of the eggs to allow any uncooked eggs to run to
the center.) As soon as the eggs have set, turn it out of the pan
onto a cutting board. Cool, chop into small pieces.
Wipe out the skillet with a paper towel and heat the remaining
peanut oil over high heat. Add the scallions and carrots and stir-fry
for 1 1/2 minutes. Add the garlic, chile and ginger, stir-fry for
1 minute more. Add the soy sauce, sesame oil and rice and stir-fry
for 2-3 minutes. Add the meat, peas and reserved eggs. Cook, stirring
until heated through, about 2 -3 minutes. Serve immediately.