Ronnie's Notes
This colorful dish makes a delightful addition to a buffet table. It’s also suitable as a brunch food or a side dish, especially with other stir-fried foods.
Tips: Second Thoughts Many people are used to fried rice that is brown. In Hong Kong and many parts of mainland China, traditional fried rice is white. However, if you prefer the brown color, add 2–3 TB. of soy sauce when you add the rice, but then do not use as much salt. You also can add numerous ingredients when you add the ham or pork to make “many precious” fried rice, for example: 1/2 cup cut-up cooked shrimp, 1/2 cup diced cooked lobster meat, 1/2 cup diced cooked chicken, 1 cup bean sprouts, and/or 1/4 cup chopped, soaked, and softened dried shiitake mushrooms.
Difficulty: Intermediate
Instructions
Heat 1/2 TB.
of the vegetable oil in a wok or skillet.
Add the eggs and fry them, without stirring, over moderate heat .
Turn them over to cook on the reverse side.
If you are using a wok, you will have to move the egg as it cooks to make sure raw egg slides to the bottom of the pan.
Cook the eggs on the reverse side 30– or until they have set.
Remove the cooked eggs, chop them into pieces, and set them aside.
Heat the remaining vegetable oil in the wok or skillet.
Add the scallions and stir-fry over high heat 30–.
Add ham, peas, and water chestnuts; stir-fry .
Add the rice and stir-fry 2–.
Add the salt and egg and stir-fry .
Dish out the fried rice and serve.