Vegetable Fried Rice (Hush)
- 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 on Mar 06,
1998
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
