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Fried Rice

2 eggs
2 tablespoons light soy sauce
1 tablespoons sherry wine (optional)
2 tablespoons peanut oil
1 slice ginger, minced
4 cups cooked rice*
2 cups cooked chicken, shrimp, ham or combination of all three
4 scallions, sliced

Lightly beat eggs. Set aside. Mix together sherry wine and the two soy sauces. Set aside. Heat dry skillet or wok. When smoking hot, swirl in peanut oil. Stir in minced ginger. Add rice and cooked meat and stir-fry 2 minutes. Pour in soy sauce mixture. Stir. Add scallions. Stir-fry 1 minute. Pour eggs over top of rice, covering as much area as possible. Continue to stir fry the rice and cook until egg firms, about 1-2 minutes.
NOTE: *Try to use a fresh batch of rice. It makes a difference. If using cold, leftover rice, add two tablespoons water to the soy sauce mix. Serves 4-6

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This page contains a single entry from the blog posted on November 10, 2004 6:53 PM.

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