2 cups, diced cooked pork or ham
4 cups chilled day old rice*
2 tablespoons vegetable oil, more as needed
2 large eggs, beaten
3 scallions, including some of the green part, minced
1 clove garlic, minced
2 teaspoon minced fresh ginger, optional
3/4 cup frozen peas and carrots
1/4 cup soy sauce
1-2 teaspoons sesame oil, or to taste
Heat a large skillet, over medium-high heat, with 1 tablespoon of the vegetable oil. Add eggs and make a thin omelet. Remove omelet from pan, cut into thin strips, then set aside.
Add remaining tablespoon of vegetable oil to skillet and when oil is hot, add scallions, garlic, ginger, pork, peas and carrots; stir-fry for 2 to 3 minutes.
Add rice and stir well to coat all the grains of rice. (Add a bit more oil, if needed).
Stir in soy sauce, sesame oil (1 teaspoon at a time) and reserved egg, mixing well. When heated through, serve at once.
Makes 6 servings.
Kitchen Ade note: Using day old rice is critical to the success of this recipe.
Peninsula Clarion ©2015. All Rights Reserved.