There's a million ways of making fried rice - it's usually considered a
"homestyle" dish. This is the way I do it:

Ingredients

v Oil

v Day-old cooked Calrose rice - about 2-3 cups of uncooked rice
(Calrose makes for a chewier rice. For a more fragrant, drier rice, use
Jasmine)

v 5 eggs, beaten and seasoned with salt/pepper/scallions



v 3 cloves of garlic

v ½ - ¾ onion, cubed

v 1 bunch of scallions, chopped and separated

v 4 Thai chilies, dried (optional)

v 1 teaspoon soy sauce

v 1 Tablespoon sesame oil

v ¼ teaspoon sugar

v Salt and white & black pepper, to taste



v Variations:

- ½ chicken breast, cubed and seasoned with salt/pepper

- ½ lb roast pork

- 3-4 Chinese sausages, sliced on the diagnonal

- frozen peas/carrots

- 5 or 6 sliced cremini or shitake mushrooms

- zucchini, cubed

- bell peppers, sliced

- Soy sauce & Sesame Oil (for brown fried rice)

- Crack the eggs INTO the fried rice rather than scrambling
beforehand




Directions

1. Over low heat, scramble the eggs until cooked and
fluffy. Fork it and set it aside.

2. Heat the wok to high heat and add oil. When hot, add
the Thai chilies, white parts of the green onions, onions, and garlic.

3. Add the cooked rice and sear (for guo ba), then lower
heat to medium-high.

5. Add the rest of the seasonings.

7. Just before serving, add the green onions and slightly
cook before serving.








Makes 4 servings





"Dan Logcher" > wrote in message
...
> golf nut wrote:
>
> > Thanks Dan. That makes sense.
> > Do you have the complete recipe? Do you know of any url's that you can
> > suggest?
>
> Sorry, I don't.. I usually just throw stuff together. It doesn't come
> out like what I get at restaurants, but that could be because I'm cooking
> on an electric range.
>
> --
> Dan
>