Chinese pork fried rice
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | small | Onion; diced |
| 1 | Clove Garlic; minced | |
| ⅓ | cup | Fresh Mushrooms; sliced |
| 6 | Waterchestnuts; sliced | |
| ⅓ | cup | Frozen Peas; thawed and drained |
| 3 | cups | Cold Cooked Rice |
| ½ | cup | Pork Or Chicken; cooked and diced |
| Freshly Ground Black Pepper; to taste | ||
| 2 | tablespoons | Soy Sauce |
| 1 | tablespoon | Oil |
| 2 | Eggs; beaten | |
| 1 | Scallion With Green Top; finely chopped | |
Directions
Stir-fry onion and garlic in hot oil in nonstick pan until onion is limp and golden, about 2 minutes. Add mushrooms, water chestnuts, and peas, stir-fry 2 minutes more. Add rice and stir-fry until rice is hot and well mixed with vegetables. Add pork or chicken; season with black pepper and soy sauce. Cook, stirring, until hot.
Move rice to one side of pan; heat additional oil. Add beaten eggs; allow eggs to begin to set before blending with rice. When blended, add scallion; mix 1 minute. Serve immediately.
NOTES : This is probably the most popular Chinese dish in Amercia. An excellent way to use leftover cooked rice as well as bits of meat, poultry, and vegetables.
Recipe by: The Ultimate Rice Cooker Cookbook by Betty L. Torre Posted to recipelu-digest Volume 01 Number 449 by James and Susan Kirkland <kirkland@...> on Jan 04, 1998