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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1/4 cup light soy sauce |
3 tablespoons rice wine or 3 tablespoons dry sherry |
1/2 teaspoon salt |
6 tablespoons peanut oil |
garlic |
2 eggs, lightly beaten |
1 carrot, in 1/2-inch cubes |
1 red bell pepper, in 1/2-inch cubes |
1/2 cup frozen peas |
4 cups rice, cold, cooked |
Directions:
1. Combine the ingredients for the sauce in a small bowl.
2. 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.
3. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds.
4. Set aside. Bring 1 quart of water to a boil in a small saucepan.
5. Add the carrot and boil 1 minute. Drain and rinse in cold water.
6. 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.
7. Add the carrots, celery, red pepper, and peas.
8. 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.
9. Serve hot.
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