Chinese Fried Rice

Yield: 4-6 servings

Source: Recipe*Zaar, accessed 6/7/2004

½ cup finely chopped onions

2½ Tbsp oil

1 egg, lightly beaten

3 drops soy sauce

3 drops sesame oil

8 ounces lean ham, chopped

1 cup frozen peas and carrots, thawed

4 cups cold cooked rice, grains separated (preferably medium grain)

4 green onions, chopped

2 cups bean sprouts

2 Tbsp light soy sauce

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 ½ 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 the lean ham to the wok, along with the peas & carrots, 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.