Fried Rice

Non-clumpy, non-sticky and very tasty.

A wok is preferable, but not necessary
Serves 4

Ingredients

• 2 tsp & 1 T peanut oil
• 2 eggs, lightly beaten
• 3 C long-grain rice, cooked & air dried
• 1/2 C chopped scallions (green onion)
• 2 tsp soy sauce
• 1/2 tsp ground white pepper

Optional

• chopped garlic
• chopped ginger
• Your favorite stir-fry veggies (broccoli, carrots, asparagus, pea pods, etc.)
• 1/4 lb roast pork, shredded
• 1/4 lb baby shrimp, cooked
• fish sauce, hot sauce, and/or extra soy sauce for topping

Ready...go

Add 2 tsp of peanut oil and the eggs to a hot wok, cooking for 2 to 3 minutes. Tilt the wok so the eggs cover the pan in a sheet, forming a thin pancake. When the bottom begins to brown and the eggs are firm, remove them from the wok, let cool, and cut into 1/4 inch by 2 inch shreds.

Stir-fry your favorite veggies until steamed, but still crisp. Remove from wok. Fry with garlic and/or ginger if desired.

Add the remaining 1 T of peanut oil and the rice to the wok. Stir-fry for 2 to 3 minutes, or until well cooked and covered with oil. Add scallions and stir-fried veggies, pork, and/or shrimp. Fold into the rice. Add soy sauce and white pepper and combine well.

Serve Immediately.

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