Chinese Fried Rice

Chinese Fried Rice

3/4 c. finely chopped onions
2 1/2 T. oil
1 egg, lightly beaten
3 drops soy sauce
3 drops sesame oil
8 oz. cooked lean boneless pork or chickens, chopped
1/2 c. finely chopped carrots, very small
1/2 c. frozen peas, thawed
4 c. cold cooked rice, grains separated, preferably med. grain
4 green onions, chopped
2 c. bean sprouts
2 T. light soy sauce

Heat 1 T. oil in wok.

Add chopped onions, and stir-fry until onions
turn a nice brown color, about 8-10 mins. Remove from wok.

Allow wok to cool slightly.

Mix egg with 3 drops of soy and 3 drops of sesame oil,
and set aside.

Add 1/2 T. oil to wok, swirling to coat surfaces.

Add egg mixture, working quickly. Swirl egg until
egg sets against wok. When egg puffs, flip egg, and
cook other side briefly. Remove from wok,
and chop into small pieces.

Heat 1 T. oil in wok. Add selected meat to wok,
along with carrots, peas, and cooked onion.
Stir-fry for 2 mins.

Add rice, green onions, and bean sprouts,
tossing to mix well. Stir-fry for 3 mins.

Add 2 T. of light soy sauce and chopped egg to
rice mixture, and fold in. Stir-fry for 1 min. more.

Serve.

Set out additional soy sauce on the table, if desired.