Fried Rice by Stephen Yan

I posted Yan's Perfect Rice last week. This is step #2. If you want really good fried rice, you must make the rice, then REFRIGERATE it for at least four hours. It's not a difficult recipe, and making it yourself saves some serious $$$.

Fried Rice by Stephen Yan

Ingredients:
6 cups COLD rice
2 large eggs, beaten
3-4 tablespoons soy sauce
3 green onions, diced
2-3 tablespoons Chinese Cooking Rice Wine
1 1/2 cup frozen peas, defrosted
4 tablespoons canola oil
leftover cooked meat, diced (if you have some)

Directions:
In a small skillet, heat 1 tablespoon of oil. Beat eggs, pour eggs in skillet, and cook a thin egg patty til done. Shred the cooked egg patty and set aside. In a large, deep skillet or wok, heat the remaining 3 tablespoons of oil.  Add the rice, soy sauce, and cooking wine. Stir fry until all the rice is hot, and the ingredients are well-combined. Add the peas, green onion and egg slivers and leftover meat. Stir fry until all the rice is hot, and the ingredients are well-combined.

Serves 4