Source:

Teresa

Serves/Makes:4 or more

Ingredients

• 1/4 cup (60 ml) light soy sauce
• 3 tbsp (45 ml) rice wine or dry sherry
• 1/2 tsp (2 ml) salt
• 6 tbsp (90 ml) peanut oil
• 2 eggs, lightly beaten
• 1 carrot, diced into 1/2" cubes
• 1 red bell pepper, diced into 1/2" cubes
• 1/2 cup (125 ml) frozen peas
• 4 cups (950 ml) cold cooked rice

Preparation

• 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 tbsp (30 ml) 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 (950 ml) 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 1/4 cup (60 ml) 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.

Comments

Source: Joanne Hush, Classic Chinese Cooking