My version of a Chinese classic - learned from watching 'Yan Can Cook' on PBS,
sampling large quantities at various Chinese restaurants, and reading various cookbooks. It goes well
with Gan Bond Chicken (see in my archives) and is very easy
to make!
INGREDIENTS:
2 cups Steamed White Rice, Chilled 1 clove garlic, chopped
Soy Sauce to taste 1/4 Yellow Onion, chopped
Cooked Meat, Chopped Small (Chicken, beef or pork) Canola Oil
1 whole egg Frozen Mixed Carrots and Peas
Materials Needed:
1 Wok or a 10 inch cast iron skillet
1 large mixing spoon or chinese spatula
Optional: Rice Steamer (Comet Rice Company makes an excellent one)
COOKING METHOD:
Place a small amount of oil into the wok or skillet and heat well, but not to smoking.
Break an egg into the oil, and as it fries use the spatula to break it into small pieces (not like scrambled eggs).
Stir in the onions and garlic, cook a little more, then stir in the rice.
Stir in the cooked meat if desired.
Stir in the frozen mixed peas and carrots (not too many) and stir carefully to heat thouroughly.
Sprinkle with soy sauce to taste (my favorite brand is Kikoman's, but use the one you like best).
Remove from heat and serve with any combination of asian dishes.
Enjoy!!!
{From my own experiments in 1996. - Glenn Humphries}