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Make sure your rice is cold with this recipe, if it's warm or hot the grains will stick together. I use leftover chinese carry-out rice to make this and vary the ingredients according to what I have on hand.
- 2 cups cold cooked long-grain white rice
- 2 eggs
- 1⁄4 teaspoon salt
- 1⁄4 cup salad oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 medium green bell pepper, seeded and diced
- 1⁄4 lb mushroom, chopped
- 1⁄2 lb cold cooked ham or 1⁄2 lb cooked chicken or 1⁄2 lb cooked turkey or 1⁄2 lb cooked pork, diced (about 1 1/2 C.)
- 1⁄2 cup dry roasted salted peanut
- 2 tablespoons soy sauce
- Rub cooked rice with wet hands so all grains are separated; set aside.
- In a small bowl, lightly beat together eggs and salt.
- Place a wok over medium heat; when wok is hot, add 1 tablespoon of the oil, when oil is hot, add eggs and cook, stirring occasionally, until soft curds form; remove from wok and set aside.
- Increase heat to medium-high and add 1 tablespoon more oil to wok.
- When oil is hot, add onion and garlic, stir-fry until onion is soft, then add bell pepper, mushrooms, ham and peanuts.
- Stir-fry until heated through, about 2 minutes; remove from wok and set aside.
- Pour remaining 2 tablespoons oil into wok, when hot, add rice and stir-fry until heated through, about 2 minutes; stir in ham mixture and soy, add eggs; stir mixture gently until eggs are in small pieces.