Eight Precious Fried Rice

In 'Martin Yan Quick & Easy' by Martin Yan

• Ready In: 52 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 2  garlic cloves, minced
• 2  teaspoons  oolong tea leaves
• 1  cup  diced cooked  meat (such as smoked ham or roasted duck)
• 1⁄4 cup pine nuts
• 1  cup  shredded napa cabbage
• 1⁄2 cup  chopped cauliflower floret
• 1⁄2 cup  diced chinese  long beans or 1⁄2 cup green beans
• 1  egg, lightly beaten
• 5  cups  cold cooked long-grain rice
• 1⁄2 cup whole kernel corn (canned or thawed frozen)
• 1⁄4 cup golden raisin
• 1⁄4 cup dried cranberries
• 3  tablespoons vegetable broth
• 2  tablespoons oyster sauce
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon white pepper

Directions

1. Place a stir-fry pan over med-high heat until hot.
2. Add the oil, swirling to coat the sides.
3. Add the garlic and tea leaves and cook, stirring, until fragrant, about 20 seconds.
4. Add the meat, pine nuts, napa cabbage, cauliflower, and beans and cook, stirring, until the vegetables are tender-crisp, about 2 1/2 minutes.
5. Add the egg and cook, lightly stirring, until the egg begins to set, about 1 minute.
6. Add the rice, separating the grains with the back of a spoon.
7. Add the corn, raisins, cranberries, broth, oyster sauce, salt, and pepper and mix well.
8. Cook, stirring, until the rice is heated through, 2-3 minutes.
9. Transfer to a serving plate and serve.