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Vegetable Fried Rice
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Serves/Makes:4 or more

  • 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
  • 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.
Source: Joanne Hush, Classic Chinese Cooking

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