Ingredients
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4 cups brown rice, cooked, cold
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2 green onions, chopped
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2 tablespoons oil, to 4
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2 tablespoons soy sauce
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1/2 teaspoon salt
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1/2 teaspoon sugar
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1 teaspoon sherry wine
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2 eggs, beaten
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roast pork
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roast beef
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lamb, roasted
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duck, roasted
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turkey, roasted
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chicken, roasted or chicken, boiled
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boiled ham or baked ham
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bacon, pan fried
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Chinese sausage, steamed
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crabmeat, flaked
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lobster, boiled and diced
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shrimp, cooked
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bamboo shoot
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celery, blanched
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cucumber, add at the very end
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green peas, parboiled
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lettuce, add at the very end
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bell pepper
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pimiento
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string bean, parboiled
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tomatoes, peeled, add at the very end
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water chestnut
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onion
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bean sprouts, blanched
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scallion
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mushrooms, fresh, canned (soak if dried, optional) or dried mushroom (soak if dried)
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Instructions
- Dice or shred meat and vegetables.
- Heat oil in wok; stir-fry green onions.
- Add fresh vegetables and stir-fry to soften.
- Add canned vegetables and meat; stir-fry to heat and blend flavors.
- Remove from wok.
- Heat some more oil if needed, to smoking.
- Add rice and heat through completely.
- Return vegetables and meat to wok, add soy sauce, salt, sugar and sherry.
- Fold in eggs and turn off heat just as they begin to set.
- SUGGESTED combinations:
- beef, onions and green pepper.
- bacon, onions, lettuce and tomatoes.
- chicken, onions and bean sprouts.
- chicken, bamboo shoots, mushrooms and cucumber.