Time
prep 1:00
total 1:00
Ingredients
| 1 cup | long grain rice (Jasmine) | | 2 to 3 | eggs, beaten | | 3 tbsp. | cubed ham or | | Chinese roast pork | | Prawns, cut to size (I leave them out) | | 3/4 cup | frozen peas, thawed | | 2 tbsp. | chopped scallions (spring onions in Aust) | | 1 handful | bean sprouts | | 1/3 tsp. | salt | | 1/2 tsp. | sugar | | 2 to 3 drops | sesame oil | | 2 tsp. | dry sherry or | | Chinese wine | | 1 to 2 tbsp. | peanut oil |
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Instructions
Wash rice well and cover with boiling water by ¼ inch. Microwave on high for 15 minutes. Stir occasionally.
Heat Wok to VERY hot. Add peanut oil and heat. Add the beaten eggs and stir fry until dry. Cut them up as you go with your spatula (charn if Chinese). Add ham and prawns; stir for 30–40 seconds. Tip out onto a plate and keep.
Heat wok to VERY hot. Add peanut oil. Throw in the rice and stir and as you do keep breaking up the rice. Keep doing this for about 3 minutes (Wok must be kept really hot).
Throw in the egg mixture and stir well. Add salt and sugar; stir well. Add all other ingredients; stir well. Serve.
Author's Comments
This recipe was taught to me by a Chinese chef with 17 years experience. The secret of using a wok is HEAT!
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