Preparation:
Note 1 - (I use a combination of red onion and green onion)
Note 2 - Chinese Bbq pork if you have it, otherwise cooked chicken or ham work well
This recipe is similar to the home-style fried rice in Joyce Chen's cookbook, but was actually taught to me by the Chinese mother of my best friend in high school.
This is not exactly like restaurant fried rice, but I like it much better. The key is not making it until the rice has been sitting around for at least 24 hours after cooking.
In a bowl, combine all ingredients except salt and peas. Stir them around until the rice and vegetables and meat are completely coated with egg and wine. Heat the oil to smoking (use refined peanut oil for this; if you use ordinary vegetable oil, heat until it runs around on the bottom of the pan or wok). Dump in the rice. Stir around with a wooden spoon or a wooden spatula until the egg is completely cooked. This take less than five minutes over high heat. Toss in the peas (they will cook enough from the heat of the rice).
Taste this stuff and add salt until you are happy with it.
This has *no* soy sauce in it, and if you add it, it will make the rice soggy (there are ways to make brown fried rice, but this isn't one of them :-). The rice will be white with flecks of yellow egg, green onion and peas, pink onion, and whatever the meat is. Very pretty stuff and quite tasty.
I tried this once with egg beaters, and it worked pretty wel |
