The Everything Chinese Cookbook by Rhonda Lauret Parkinson Page B

tender. Remove.

Add 2 tablespoons oil to the wok. When oil is hot, add the rice, stirring to separate the grains. Stir-fry on medium heat for 2–3 minutes, then blend in the vegetables and beef. Stir in the mushroom soy sauce and sugar. Stir in the green onion. Serve hot, topped with the egg strips.

Serves 4–6
    Concerned about cholesterol? Serve the fried rice without the strips of cooked egg on top.

Serves 4
    Thick soy sauce is thickened with molasses. Restaurants frequently rely on it to add flavor to fried rice and noodle dishes.
Chicken Fried Rice
    2 large eggs
    2½ tablespoons oyster sauce, divided
    teaspoon salt
    teaspoon pepper
    5–6 tablespoons oil for stir-frying
    2 stalks celery, diced
    ½ cup chopped onion
    4 cups cold cooked rice
    1½ cups cooked chicken, chopped
    2 teaspoons thick soy sauce
    2 green onions, minced
Lightly beat the eggs. Stir in 1 tablespoon oyster sauce and salt and pepper to taste.

Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don't scramble. Remove and cut into thin strips. Set aside.

Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add the celery. Stir-fry for 1 minute, then add the onion. Stir-fry the vegetables until they are tender. Remove.

Add 2 tablespoons oil. When oil is hot, add the rice. Stir-fry on medium heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce, and a small amount of salt and pepper. Blend in the chicken, onion, and celery. Stir in the thick soy sauce. Add extra salt and sugar if desired. To serve, garnish the chicken with the strips of fried egg and green onions.
Flavorful Fried Rice
    Instead of serving fried rice immediately, try storing it in the refrigerator in a sealed container to use another day. This gives the flavors more time to blend. Just be sure to allow the fried rice to cool completely before storing.
Fried Rice with Ham
    2 large eggs
    Salt and pepper to taste
    6 tablespoons oil for stir-frying
    ½ cup chopped onion
    ½ cup frozen peas
    4 cups cold cooked rice
    1 tablespoon dark soy sauce
    1 tablespoon oyster sauce
    1 cup cooked ham
    1 green onion, minced
Lightly beat the eggs and add a small amount of salt and pepper to taste.

Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.

Clean out the wok and add 2 tablespoons oil. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.

Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then add the dark soy sauce and oyster sauce. Add the ham, green peas, and onion. Blend in the scrambled egg. Stir in the green onion and serve hot.
Lumpy Leftovers
    Fried rice tastes best when you use previously cooked rice instead of fresh, but leftover rice can get a bit lumpy. To remove any lumps, just sprinkle a bit of cold water on the rice and break them up with your fingers. Another trick is to add the lightly beaten egg to the cold rice before stir-frying, instead of cooking the egg separately. This makes the rice grains much easier to separate.

Serves 4
    Fried rice dishes can be prepared ahead of time and frozen. Thaw completely before reheating.

Serves 4
    This colorful dish flecked with yellow, orange, green, and pink is named for the city of Yangchow in Jiangsu province, famous for its rice dishes.
Yangchow Fried Rice
    2 large eggs
    2 tablespoons oyster sauce, divided
    Salt and pepper to taste
    4 cups cold cooked rice
    1 green onion
    6 tablespoons oil for stir-frying
    ¼ pound (4 ounces) fresh shrimp, peeled and deveined
    ½ cup baby carrots,