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Title: Vegetable Fried Rice (Hush) Categories: Cereals/gra, Chinese dis, Vegetables, Cookbook Yield: 6 Servings 1/4 c Light soy sauce 3 tb Rice wine or; or dry sherry 1/2 ts Salt 6 tb Peanut oil 2 Eggs; lightly beaten 1 Carrot; in 1/2" cubes 1 Red bell pepper; in 1/2" -cubes 1/2 c Frozen peas 4 c Cold cooked rice 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. MC_Busted by Badams; found at Posted Lu 3/98. Recipe by: Joanne Hush, Classic Chinese Cooking Posted to recipelu-digest by Badams 1998 |