<\/a>Ingredients for Chinese-style fried rice. (Photo by Patty Schied)<\/p><\/div>\n\t\t\t\t
This is a very versatile dish, quickly made in a wok or large fry pan. It can use many of the vegetables you have in your crisper along with whatever meat you have handy. Meat can include leftover chicken, ham, pork, shrimp or even cooked bacon. Or, if you are a vegetarian you can simply omit it entirely. The result is very flavorful and with enough ingredients can become a full meal or a very hearty side dish. To enhance the flavor of the rice I have tried adding grated ginger (didn’t work), chopped garlic (overpowering), finely chopped Serrano pepper (great), Chinese red pepper oil (a little bit enhances the dish). Feel free to experiment.<\/p>\n\t\t\t\t
It is essential that the cooked rice is cold. Preferably refrigerated overnight. Otherwise it won’t fry correctly. There is a debate about when to put in the egg. The Koreans scramble them first. I put them in last, folding in the cooked egg with the fried rice. Other than that, there are very few rules. I just suggest you try my recipe first, then adjust it to your taste. It’s a great way to use your imagination and enhance your culinary skills.<\/p>\n\t\t\t\t
Ingredients:<\/strong><\/p>\n\t\t\t\t 2 -3 cups of cold cooked rice<\/p>\n\t\t\t\t 3-4 thinly sliced green onions<\/p>\n\t\t\t\t ¼ cup finely chopped yellow onion<\/p>\n\t\t\t\t 1 serrano pepper, seeded and minced<\/p>\n\t\t\t\t 1 to 2 cups rinsed bean sprouts<\/p>\n\t\t\t\t 1 to 2 cups sliced fresh mushrooms<\/p>\n\t\t\t\t ½ cup (or more) bell pepper, any color<\/p>\n\t\t\t\t 2 cups chopped cooked meat such as leftover pork roast or ham<\/p>\n\t\t\t\t One egg, stirred in a small bowl<\/p>\n\t\t\t\t 1 tsp or more of hot pepper oil (optional<\/p>\n\t\t\t\t Salt to taste<\/p>\n\t\t\t\t 1 to 2 tablespoons of soy sauce to taste<\/p>\n\t\t\t\t Salt and pepper<\/p>\n\t\t\t\t Cooking oil<\/p>\n\t\t\t\t