Yield: 4 Servings
|4 cups||Cold cooked rice|
|2 tablespoons||Water (up to)|
1. Break up and loosen the cold cooked rice so that the individual grains separate and the rice is no longer lumpy. (This is most easily done if you wet your hands first.)
2. Lightly beat eggs with water.
3. Heat oil to smoking in a large deep pan. (The oil and pan must be very hot.) Add rice and stir-fry over high heat, to heat through, turning rice in a folding motion with a spatula so that it heats evenly and doesn't stick to the pan. (Another way to do this is to press part of the rice gently against the pan and let it heat a few seconds; then repeat until all of the rice is well heated.)
4. Add salt and pepper, then beaten eggs. Fold eggs into rice either with the edge of the spatula or a spoon. Then remove from heat and serve, garnished with minced scallion tops or chopped Chinese parsley. VARIATIONS: 1. In step 2, beat the eggs without the water. Then stir into eggs 2 teaspoons sherry and ½ scallion stalk, minced. (Omit the scallion garnish.)
2. In step 2, add to the beaten eggs ¼ teaspoon salt and ½ scallion stalk, minced.
3. In step 3, add eggs to the oil before the rice and stir-fry ½ minute.
Then add the rice and ¼ teaspoon salt, stir-frying to heat through as above. (Omit step 4 and the scallion garnish.) From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .