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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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