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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants, Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork. Ingredients:
1 tablespoon canola oil |
2 large eggs, lightly beaten |
3/4 cup minced yellow onion |
1 cup chopped chinese-style roast pork |
4 cups cooked long-grain rice, chilled |
3 tablespoons low-sodium soy sauce |
2 cups shredded iceberg lettuce |
1/2 cup frozen green peas, thawed |
1/4 teaspoon salt |
1/8 teaspoon white pepper |
1/2 cup minced green onions |
1 teaspoon dark sesame oil |
Directions:
1. Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
2. Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.
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