• 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                       
    Directions:

    1. Using a wok, heat 1 teaspoon of vegetable oil. 

    2. 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.

    3. Add 1 teaspoon of sesame oil and 1 teaspoon of vegetable oil to the wok.

    4. Stir-fry ginger and garlic for 30 seconds.

    5. Add carrots and onions and stir-fry 1 minute.

    6. Add bean sprouts and peas and stir-fry for 1 minute.

    7. Add the rice and stir fry for a couple minutes until heated through. Add a little more oil if necessary.  

    8. Add soy sauce to the rice while stir-frying.

    9. Finish by adding the scrambled egg, green onions, chicken or roast pork to rice and mix well. 

    10. Heat thoroughly and serve.