authentic fried rice

Categories
Chinese
Rice
Stir fry
Yield
4 servings
MeasureIngredient
2 ounces Chinese barbecued pork
¼ pounds Fresh or frozen peas
2 tablespoons Oil, preferably peanut
2 cups Long-grain rice, steamed
2 tablespoons Finely chopped scallions and chilled
1 teaspoon Salt
Eggs, beaten
4 ounces Fresh bean sprouts

GARNISH

CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad.

KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

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