Made This Recipe? Add Your Photo
Prep 10 mins
Cook 10 mins
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.
Wonderful! Tastes like Chinese take-out.*** I used ham and followed the directions, except I used frozen pepper and minced garlic in the jar (all I had). I served it with a bag of stir fried veggies and buttermilk biscuits (also from the can). Thanks for sharing