C.W.Holeman III

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Fried Rice (ChǍofàn) 炒饭

Serves 2.

Ingredients

• 4 cups Day Old cooked white rice. Even a few hours to dry out after cooking helps a lot, otherwise it tends to get too sticky, and you end up with large clumps and uneven cooking.
• 2 large eggs
• 3 garlic toes (finely choped)
• 0.5 cup onion (finely choped)
• 1 cup assorted (finely choped) vegtables (Carrot is the vital one, and should be tha majority veg. But peas, and others can be added if you have them on hand).
• 0.5 cup (finely choped) pork, or other meat. Pork is ideal; however, sausage, chicken, beef, or really any meat can be used here.
• 3 Tablespoons oil (split). Ideally sesame vegtable, canola, or peanut. Olive oil should be avoided if at all possible as it significantly chanegs the flavor.
• 2 stalks green onion (finely choped)

Spices

• 2 tsp (+/-) Soy Sauce
• 1 tsp (+/-) Garlic powder
• 1 tsp (+/-) Onion powder
• 0.5 tsp (+/-) Chick bullion (powder)
• 2 tsp (+/-) Fish Sauce
• Salt & Black Pepper to taste

Directions

1. Eggs (prepare as for basic scrambled eggs):

   1. Crack the eggs in a bowl
   2. Add a few shakes garlic powder, onion powder, salt & pepper to taste.
   3. Whisk throughly.
   4. In a wok, or other large, thin, pan:
   5. Heat 1 Tbl. oil to a medium-low temperature.
   6. Cook the eggs until lightly done. Chop into small pieces in the pan.
   7. Set the eggs aside in a small bowl.
2. Ensure there are no egg reminants left in the pan.
3. Heat 1 Tbl. oil to a high temperature.
4. Add the garlic, & cook for few moments. If they are browning, you are almost too late.
5. Add the meat and brown it.
6. Add the onion, and alow to cook 1-3 minutes. Stir and toss to prevent sticking.
7. Add the assorted veg. Cook for a few minutes until they start to soften.
8. Add the final 1 Tbl. oil, as well as the rice, eggs, & Spices.
9. Ensure the food does not stick via stiring or tossing for 2-3 minutes.
10. Add the green onion & continue cooking 2-3 more minutes.
11. Serve.