A Taste of China ( V )

Just 4 u

Vegetable Fried Rice

1/4 cup light soy sauce
3 tablespoons rice wine or dry sherry
1/2 teaspoon salt
6 tablespoons peanut oil
2 eggs −− lightly beaten
1 carrot −− in 1/2" cubes
1 red bell pepper −− in 1/2" cubes
1/2 cup frozen peas
4 cups cold cooked rice
Combine the first three ingredients for the sauce in a small bowl.
Mix to blend well and set aside.
Place a small skillet over medium heat. When it begins to smoke, add
2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the
eggs are firm but moist. Transfer the eggs from the skillet to a small
bowl and break them into small curds. Set aside.
Bring 1 quart of water to a boil in a small saucepan. Add the carrot and
boil 1 minute. Drain and rinse in cold water. Drain again and reserve.
Place a wok over medium−high heat. When it begins to smoke, add the
remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the
carrots, celery, red pepper, and peas. Stir−fry 1 minute. Stir in the rice
and stir−fry 1 minute. Pour in the sauce and cook until the rice is heated
through, about 5 minutes, stirring frequently. Serve hot.