Basic Fried Rice

Ben has been reminding me to be sure to add this recipe. It comes from Chinese Cookery, by Rose Cheng and Michele Morris. 

This truly is a basic recipe. You can add any number of vegetables that have been stir-fried--carrots, sugar peas, etc.--and any kind of leftover meat, cut into small pieces. Shrimp would be good, too!

2 eggs

1/2 tsp. salt

5 tbl. peanut or olive oil

1 cup chopped green onions

4 cups cold cooked rice

2 tbl. chicken broth

3 tbl. soy sauce

1/2 tsp. pepper

2 tsp. sesame oil

Beat eggs and salt in a small bowl. Heat 2 tbl. oil in a wok over medium heat for one minute. Pour in the beaten eggs. Stir continuously until eggs are cooked dry and separated into small pieces. Remove cooked eggs from wok and set aside. 

Heat 3 tbl. oil in wok over medium high heat for one minute. Add green onions and rice and stir fry for 5 minutes. Add the chicken broth, remaining salt (taste first!) and soy sauce. Stir to mix well. 

Stir in cooked eggs, pepper, and sesame oil. 

Serve hot. Makes 4 to 6 servings.