Recipe - Simple Fried Rice

4 cup Cold cooked rice
4 Eggs
2 tablespoon Water
3 (up to)
4 tablespoon Oil
One half teaspoon Salt
1 ds Pepper

1. Break up and loosen the cold cooked rice so that the individual grains
separate and the rice is no longer lumpy. (This is most easily done if you
wet your hands first.)

2. Lightly beat eggs with water.

3. Heat oil to smoking in a large deep pan. (The oil and pan must be very
hot.) Add rice and stirfry over high heat, to heat through, turning rice
in a folding motion with a spatula so that it heats evenly and doesn't
stick to the pan. (Another way to do this is to press part of the rice
gently against the pan and let it heat a few seconds; then repeat until all
of the rice is well heated.)

4. Add salt and pepper, then beaten eggs. Fold eggs into rice either with
the edge of the spatula or a spoon. Then remove from heat and serve,
garnished with minced scallion tops or chopped Chinese parsley. VARIATIONS:

1. In step 2, beat the eggs without the water. Then stir into eggs 2
teaspoons sherry and One half scallion stalk, minced. (Omit the scallion
garnish.)

2. In step 2, add to the beaten eggs One fourth teaspoon salt and One half scallion
stalk, minced.

3. In step 3, add eggs to the oil before the rice and stirfry One half minute.
Then add the rice and One fourth teaspoon salt, stirfrying to heat through as
above. (Omit step 4 and the scallion garnish.)

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.