20 mins
Cereals/Grains
1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Serves 6
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
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.
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.
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. Add the carrots, celery, red pepper, and peas. Stir-fry 1
minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5 minutes, stirring frequently. Serve hot.
Cereals/Grains
1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs -- lightly beaten
1 carrot -- in 1/2" cubes
1 red bell pepper -- in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Serves 6
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
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.
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.
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. Add the carrots, celery, red pepper, and peas. Stir-fry 1
minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5 minutes, stirring frequently. Serve hot.
