Vegetable Fried Rice
Ingredients
- 0.3 cup light soy sauce
- 3 tbsp rice wine or dry sherry
- 0.5 tsp salt
- 6 tbsp peanut oil
- 2 each eggs -- lightly beaten
- 1 each carrot -- in 1/2" cubes
- 1 each red bell pepper -- in 1/2" cubes
- 0.5 cup frozen peas
- 4 cup cold cooked rice
Instructions
- 1
Combine the first three ingredients for the sauce in a small bowl.
- 2
Mix to blend well and set aside.
- 3
Place a small skillet over medium heat.
- 4
When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs.
- 5
Stir until the eggs are firm but moist.
- 6
Transfer the eggs from the skillet to a small bowl and break them into small curds.
- 7
Bring 1 quart of water to a boil in a small saucepan.
- 8
Add the carrot and boil 1 minute.
- 9
Drain and rinse in cold water.
- 10
Drain again and reserve.
- 11
Place a wok over medium-high heat.
- 12
When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic.
- 13
Stir briefly.
- 14
Add the carrots, celery, red pepper, and peas.
- 15
Stir-fry 1 minute.
- 16
Stir in the rice and stir-fry 1 minute.
- 17
Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently.