Yield: 6 Servings
|¼ cup||Light soy sauce|
|3 tablespoons||Rice wine or; or dry sherry|
|6 tablespoons||Peanut oil|
|2||Eggs; lightly beaten|
|1||Carrot; in 1/2" cubes|
|1||Red bell pepper; in 1/2" cubes|
|½ cup||Frozen peas|
|4 cups||Cold cooked rice|
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium-high heat. When it begins to smoke, add the remaining ¼ cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.
MC_Busted by Badams; found at ; Posted Lu 3/98.
Recipe by: Joanne Hush, Classic Chinese Cooking Posted to recipelu-digest by Badams <adamsfmle@...> on Mar 06, 1998