Chinese Festive Fried Rice
In southern China, rice is the staple grain and is served at every meal. Leftover rice is often used in making fried rice. Day-old cold rice makes the best fried rice.
3 cups cooked, white rice (cold and at least 1 day old)
1 large egg, beaten
2 tsp. vegetable oil
1 teaspoon sesame oil
1 garlic clove, minced (or more add to your taste)
1 tsp. fresh ginger, minced
1 small onion, diced (1/4” squares)
1 carrot diced (1/4” squares)
½ cup frozen peas, defrosted
½ cup fresh bean sprouts
4 green onions, thinly sliced on diagonal, white
and green parts
¼ cup soy sauce (or to your taste)
¾ cup chopped chicken or roast pork
Using a wok, heat 1 teaspoon of vegetable oil.
Pour beaten egg into wok and let set about 10 seconds and then scramble lightly. Remove from pan, drain on paper towel, and set aside.
Add 1 teaspoon of sesame oil and 1 teaspoon of vegetable oil to the wok.
Stir-fry ginger and garlic for 30 seconds.
Add carrots and onions and stir-fry 1 minute.
Add bean sprouts and peas and stir-fry for 1 minute.
Add the rice and stir fry for a couple minutes until heated through. Add a little more oil if necessary.
Add soy sauce to the rice while stir-frying.
Finish by adding the scrambled egg, green onions, chicken or roast pork to rice and mix well.
Heat thoroughly and serve.