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Orange and Radish Salad

Fried Rice

Fried rice is the perfect use for leftover rice. The fluffy, slightly dry texture of fried rice practically depends on your using day-old — or at least not-straight-from-the-stove-or-steamer — rice. When you stir-fry freshly cooked rice, you end up with a wet, clumpy dish.

Preparation time: 15 minutes

Cooking time: 8 minutes

Yield: 4 servings

3 tablespoons cooking oil

2 eggs

1/4 teaspoon salt

1/8 teaspoon white pepper

3 cups cold, cooked long-grain rice, fluffed

3/4 cup char siu, diced (or substitute with cooked chicken or shrimp)

3/4 cup frozen peas and carrots, thawed

1 1/2 tablespoons soy sauce

4 green onions

  1. Crack and lightly beat the eggs in a small bowl.

  2. Place a wok over high heat until hot.

  3. Add 2 tablespoons oil, swirling to coat the sides.

  4. Add the eggs, salt, and white pepper; cook until lightly scrambled.

  5. Use a spatula to move the eggs to the side.

  6. Add the remaining 1 tablespoon oil.

  7. Add the rice; stir for 2 minutes.

  8. Add 3/4 cup char siu, and peas and carrots to the wok.

  9. Stir to mix well.

  10. Thinly slice the green onions.

  11. Add the soy sauce and green onions to the wok.

  12. Stir-fry for 1 minute and serve.

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