Fried Rice

Chinese servings6 – 8 addedSeptember 2019

• 1 pound chicken breast or beef
• 3 cups cooked rice, chilled
• ¼ cup soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon sugar
• 2 cloves garlic, smashed
• (optional) 1 tablespoon red chili flakes
• ½ cup green onion
• ½ cup carrot, grated
• ½ cup peas
• 3 tablespoons oil
• 3 eggs

1. Slice meat into thin strips.
2. For the marinade; combine soy sauce, sesame oil, sugar, one minced clove of garlic, and red chili.
3. Marinate meat for several hours (overnight is best).
4. Thinly slice green onions and coarsely chop the green tops. Separate, as they will go in at different times.
5. Grate the carrots.
6. Slice the dried chilies lengthwise.
7. Scramble the eggs lightly in a bowl.
8. Heat the oil in a wok or deep pan.
9. Fry the eggs until set, remove and slice into strips.
10. Add the garlic and sliced green onions (white part) and red chili flakes to the hot oil, sauté for a minute or so, then add the marinated meat, reserving the marinade (beef only). If you’re cooking chicken, don’t reserve the marinade; just add some soy sauce in its place later in the process.
11. Stir fry the meat until cooked, and then remove.
12. Add the chilled, cooked rice to the hot oil and stir fry until heated thoroughly.
13. Add the meat, green onion tops, carrots, peas, egg slices. For beef, add some or all of the reserved marinade. For chicken, add ¼ cup soy sauce.
14. Stir fry until all is heated through.
15. Serve immediately.