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Chinese Egg Fried Rice
from: Caixia Bu
Chinese Egg Fried Rice
Ingredients:
- 1 cup long grain rice
- 2 tsp. oil
- 1 ½ tsp. oil
- 1 clove garlic, minced
- 1 /4 tsp. ginger, minced
- 2 eggs, slightly beaten
- ½ c. frozen carrots and peas, thawed
- 1 green onion, white and green parts, sliced thinly and separated
- ¾ c. bok choy, washed and coarsely chopped
- Soy sauce to taste
Instructions:
1. Put 2 cups of water in a small covered saucepan. Bring it to a boil
2. Add rice, stir once and cover. Allow rice to simmer (do NOT let water and rice boil vigorously) until all the water is absorbed. After it’s coked, set it aside to be used later.
3. Beat the two eggs together in a small bowl.
4. In the wok, heat 2 tsp. oil to coat bottom.
5. On medium heat, cook beaten eggs like an omelet without stirring. Remove eggs from wok and place on cutting board. Cut egg into ½ inch squares or ¼ inch ribbons.
6. In the wok, add 1 ½ tsp. oil. Stir fry garlic and ginger for 1 minute. DO NOT BURN
7. Add peas, carrots, and bok choy. Stir fry for 3 – 4 minutes, stirring over medium heat.
8. Turn heat to low, add cooked rice and mix.
9. Add green onion and egg pieces, mix lightly.
10. While mixing, add soy sauce a little at a time until a light golden brown.
11. Cook together for 1 minute more.
12. Add salt and pepper to taste.
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