Chinese Fried Rice - Wok with Yan style
"I love fried rice and Stephen Yan's recipe is the best!"Serves | Prep Time | Cook Time
Why I Love This Recipe
"There are many ways to do fried rice, depending on the kinds of ingredients employed. The specific name is called when a specific kind of ingredient, mostly meat is added to the basic fried rice. Fried rice can be made ahead of time and kept warm in oven. It freezes well in deep freeze too." - Stephen Yan.
Ingredients You'll Need
6 cups cooked white rice, chilled
4 Tbsp peanut oil, divided
2 large eggs, beaten with a dash salt
1/2 tsp salt
2 Tbsp dark soy sauce
1 tsp sherry wine
1 cup frozen peas, thawed
2 green onions, stalks chopped fine
Into a hot wok, add 1 tablespoon of peanut oil.
When oil is hot, gently pour egg into wok and cook with medium-high heat for 1-2 minutes. Do not scramble.
Turn over to cook the other side of the egg.
Cook for another 1-2 minutes and remove from wok to a cutting board and slice egg into slivers.
Using medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise.
Put in cold cooked rice, salt, wine, and dark soy sauce, stirring until the rice is hot.
Add egg slivers, peas, and green onions.
Stir for another minute and serve hot.