Side Pannel
Ken Hom's Fried Rice
Ken Hom's Fried Rice
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables, Chinese
Ingredients List
- -----------------------------YIELD: 4 SERVINGS-----------------------------
- - Ken Hom, Guest Chef
- 2 oz Chinese barbecued pork;
- - cut into fine dice
- 1/4 lb Fresh or frozen peas;
- - blanched 5 or 2 minutes
- 2 Tb Oil; preferably peanut
- 2 c Long-grain rice; steamed and
- - chilled
- 1 ts Salt
- 2 Eggs; beaten
- 4 oz Fresh bean sprouts; about
- - 1 cup
- GARNISH
- 2 Tb Scallions; finely chopped
Directions
Drain peas in a colander. Heat a wok or large skillet until it is hot. Then
add the oil and wait until it is almost smoking. Add the cooked rice and
stir-fry it for 1 minute, and then add the barbecued pork, peas and salt.
Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions. Serve at once, or let it cool and serve as a cold rice
salad. Here are some hints for fried rice. The cooked rice should be cool.
Never put soy sauce into fried rice. Don't precook the egg. And, be sure
the oil is hot enough to not saturate the rice.
add the oil and wait until it is almost smoking. Add the cooked rice and
stir-fry it for 1 minute, and then add the barbecued pork, peas and salt.
Continue to stir-fry the mixture for 5 minutes over high heat. Next add the
beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or
until the eggs have set. Turn the mixture onto a plate and garnish it with
the scallions. Serve at once, or let it cool and serve as a cold rice
salad. Here are some hints for fried rice. The cooked rice should be cool.
Never put soy sauce into fried rice. Don't precook the egg. And, be sure
the oil is hot enough to not saturate the rice.
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