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Egg Fried Rice

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This popular Chinese-style rice dish is an excellent way to use up leftover rice

Prep Time: prep 5 mins

Cooking Time: cook 10 mins

Serves: makes 4-6 servings

Ingredients:

  • 1 tbsp vegetable oil
  • 2 scallions, sliced
  • 1 green or red bell pepper, cored, seeded, and diced
  • 4-6 cups cold cooked rice
  • 2 eggs, beaten
  • 2 tbsp soy sauce
Egg Fried Rice photo

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Directions:

  1. Heat a wok or large frying pan over a high heat until very hot. Add the oil and swirl around. Add the scallions and pepper and stir-fry for 2 minutes, or until softened but not colored.
  2. Add the rice to the wok and stir-fry about 5 minutes until heated through. Push the rice away from the center of the wok, pour in the eggs, and stir until scrambled and set.
  3. Once the eggs are scrambled, toss all the ingredients together, add the soy sauce, and serve at once.
Tips:
  • prep 5 mins; cook 10 mins

Variations

House Special Fried Rice: Add chopped celery, peas, corn, sliced napa cabbage, seeded and sliced mild jalapeņo peppers, or any other leftover vegetables, along with cubes or strips of cooked meat or chicken. Add bean sprouts at the last minute or they will lose their crunchiness.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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