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
Crack and lightly beat the eggs in a small bowl.
Place a wok over high heat until hot.
Add 2 tablespoons oil, swirling to coat the sides.
Add the eggs, salt, and white pepper; cook until lightly scrambled.
Use a spatula to move the eggs to the side.
Add the remaining 1 tablespoon oil.
Add the rice; stir for 2 minutes.
Add 3/4 cup char siu, and peas and carrots to the wok.
Stir to mix well.
Thinly slice the green onions.
Add the soy sauce and green onions to the wok.
Stir-fry for 1 minute and serve.