Chinese Fried Rice

Instructions

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok. Allow wok to cool slightly. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve. Set out additional soy sauce on the table, if desired.

• finely chopped onion Notes: 3/4 cup
• oil Notes: 2 1/2 tablespoons
• egg Notes: 1, or more eggs if you like, lightly beaten
• drops soy sauce Notes: 3
• drops sesame oil Notes: 3
• cooked lean boneless pork or 8 ounces chicken Notes: 8 ounces, chopped
• finely chopped carrot Notes: 1/2 cup, very small
• frozen peas Notes: 1/2 cup, thawed
• cold cooked rice Notes: 4 cups, preferably medium grain, grains separated
• green onions Notes: 4, chopped
• bean sprouts Notes: 2 cups
• light soy sauce Notes: 2 tablespoons, add more if you like