Chinese Chinese fried rice

Chinese Chinese fried rice

INGREDIENTS

3⁄4 cup finely shredded onion
2 1⁄2 tablespoons oil
1 egg, gently overwhelmed (or a lot of eggs if you like)
3 drops condiment
3 drops oil
8 ounces barbecued lean boned pork or eight ounces chicken, chopped
1⁄2 cup finely shredded carrot (very small)
1⁄2 cup frozen peas, thawed
4 cups cold barbecued rice, grains separated (preferably medium grain)
4 inexperienced onions, chopped
2 cups bean sprouts
2 tablespoons lightweight condiment

DIRECTIONS

Heat one tbsp oil in wok; add shredded onions and stir-fry till onions flip a pleasant brown color, regarding 8-10 minutes; take away

from cooking pan.
Allow cooking pan to chill slightly.
Mix egg with three drops of soy and three drops of Sesamum indicum oil; put aside.
Add 1/2 tbsp oil to cooking pan, whirling to coat surfaces; add egg mixture; operating quickly, swirl egg till egg sets against wok; once

egg

puffs, flip egg and cook alternative aspect briefly; take away from cooking pan, and chop into little items.
Heat one tbsp oil in cooking pan; add designated meat to wok, together with carrots, peas, and barbecued onion; stir-fry for two

minutes.
Add rice, inexperienced onions, and bean sprouts, agitated to combine well; stir-fry for three minutes.
Add two tbsp of sunshine condiment and shredded egg to rice mixture and fold in; stir-fry for one minute more; serve.
Set out extra condiment on the table, if desired.