Fried Rice

This recipe is meant to mimic the fried rice of my favorite LA Chinese restaurant - Yang Chow (or Hunam, as it was called in my youth). The key feature is that it isn't loaded down with soy sauce. Your diners can always add it post-cooking.

Serves 4 as a side dish:

1 cup chinese/short-grain rice, cooked (Put 1 cup rice, 1.5 cups water in pot. Bring to boil. Reduce to simmer. Cover and cook for 20 minutes.) and fluffed with spoon or fork
2 eggs, lightly beaten
Mixed chinese vegetables (in this instance, I bought a can of "stir fry" vegetables, which included bean sprouts, water chestnuts, bamboo shoots, and baby corn; and added snow whole peas and chopped carrots)
1-2 Tbsp soy sauce, if desired. If not desired, some salt should be added to taste.
2 green onions, sliced


Heat oil in the pan.

If using meat or tofu, fry until browned and at least halfway cooked.

Add mixed vegetables to pan, adding more oil if necessary. Fry for 2-3 minutes, or until fragrant.

Add rice to pan, adding more oil if necessary. Heat rice all the way through, moving around to absorb oil and "fry." Add soy sauce or salt to desired taste.

Create an empty space in the middle. Add eggs and scramble.

Incorporate well. Just before removing from heat, mix in sliced green onions.

Serve and enjoy!

Fried Rice
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