This Chinese fried rice provides the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe “AM & B’s Indonesian Mehoon” has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to your cooking water, too. Other seasonings ought to be added prior to deciding to cook, likewise, in order that it has time for you to get within the rice. If you like sesame flavor, add 1 tsp. than it after you add the green onions, in addition to use it as being a cooking oil as it easily burns.
- Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a great brown color, about 8-10 minutes; remove from wok.
- Allow wok to cool down slightly.
- Mix egg with 3 drops of soy and 3 drops of sesame oil; reserve.
- Add 1/2 tbsp 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 opposite side briefly; remove from wok, and chop into small pieces.
- Heat 1 tbsp oil in wok; add selected meat to wok, together with carrots, peas, and cooked onion; stir-fry for just two minutes.
- Add rice, green onions, and bean sprouts, tossing to blend well; stir-fry for 3 minutes.
- Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
- Set out additional soy sauce up for grabs, if desired.