Ingredients Jump to Instructions ↓

  1. :

  2. 1/4 cup light soy sauce

  3. 3 tablespoons rice wine or dry sherry

  4. 1/2 teaspoon salt

  5. 6 tablespoons peanut oil

  6. 2 eggs, lightly beaten

  7. 1 carrot, in

  8. 1 red bell pepper, in

  9. 1/2 cubes

  10. 1/2 cup frozen peas

  11. 4 cups cold cooked rice

Instructions Jump to Ingredients ↑

  1. Combine the first three ingredients for the sauce in a small bowl. Mix to blend well and set aside.

  2. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons 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.

  3. Bring 1 quart 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.

  4. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly.

  5. Add the carrots, celery, red pepper and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.

  6. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.


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