Fried Rice

Fried Rice

8 cups COLD cooked rice
    (Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper

In a large frypan or wok, heat 1 TBSP oil over high heat.  Beat eggs with fork, pour into pan.  Cook and stir (scramble) until set.  Remove from pan, set aside.

Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes.  Remove half of vegetables and set aside. Add half of rice and green part of onions.  Stir-fry over medium heat for a minute or two more.  Then remove from pan and repeat with the other half of the vegetables and rice. 

Return all rice and vegetables to the pot.  Add soy sauce, peas, sugar, and 1/4 tsp salt.  Cook and stir until very hot.  Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.

Serves 8.

From the files of Mie Oliphant