INGREDIENTS:
- 4 cups cooked long or medium grain rice, leftover from the day before or refrigerated for at least 2 hours
- 1 tablespoon canola or other neutral oil
- 2 cloves garlic, minced
- 1/2 medium red or yellow onion, coarsely chopped (about 1/2 cup)
- 1 cup carrots chopped into small pieces (about 2 medium)
- 3 eggs
- 1 cup chopped leftover meat or tofu
- 1/2 cup frozen peas, defrosted
- 2 tablespoons oyster sauce (or sweet soy sauce)
- 2 tablespoons soy sauce (or fish sauce)
- Salt
- White pepper powder
INSTRUCTIONS:
- Break up large clumps of rice and separate the grains with wet fingers.
- Preheat a 14-inch wok or 12-inch skillet over high heat for about 1 minute. Swirl in the oil and heat until it becomes runny and starts to shimmer.
- Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.
- Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1 1/2 to 2 minutes.
- Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.
- Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.
- Divide the rice among dinner plates. Serve immediately.
Source: The Asian Grandmothers Cookbook
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