todojoven.org

Serving Size:  6    Preparation Time:  0:20

Categories:  Cereals/Grains   Chinese Dishes   Vegetables

INGREDIENTS:

• 1/4  cup           light soy sauce
• 3    tablespoons   rice wine or dry sherry
• 1/2  teaspoon      salt
• 6    tablespoons   peanut oil
• 2    eggs -- lightly beaten
• 1    carrot -- in 1/2" cubes
• 1    red bell pepper -- in 1/2" cubes
• 1/2  cup           frozen peas
• 4    cups          cold cooked rice

1. Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside.
2. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs.
3. 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.
4. Bring 1 quart of water to a boil in a small saucepan.
5. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
6. 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.
7. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute.
8. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot.