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Cantonese Fried Rice |
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Serves: 6
Print this Recipe
2 eggs beaten
Salt and freshly ground pepper to taste
4 tablespoons vegetable oil
1 onion large, quartered and thinly sliced
4 ribs celery thinly sliced
1/2 cup peas thawed
6 ounces ham julienne cut
8 green onions sliced 1/2 -inch thick
3 cups white rice cooked
1/4 cup soy sauce
3 tablespoons sherry
Salt and freshly ground pepper to taste
Fresh cilantro or parsley sprigs
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Add salt and pepper to beaten eggs. Heat 1 tablespoon oil in a 10-inch skillet. When very hot, pour in egg mixture; tilt skillet to cover surface with a thin layer. Cook until set; turn out on a plate. Cool and cut into thirds; cut into julienne strips. Set aside for garnish. In the same skillet, heat 1 tablespoon oil; add onion, celery, and peas. Stir-fry for 2 minutes; remove and set aside. Add 1 tablespoon oil to skillet and heat thoroughly; add ham and green onions. Stir-fry for 2 minutes. Remove from skillet and set aside. Add 1 tablespoon oil to skillet and heat thoroughly; add rice and stir-fry for 2 minutes. Sprinkle soy sauce, sherry, and salt and pepper to taste over rice. Mix to blend flavors. Return other ingredients and toss with rice for 2 to 3 minutes. Mound on serving platter and garnish with julienne egg strips and fresh cilantro or parsley sprigs.
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