Chinese Fried Rice Recipe

4 cups leftover cooked long grain rice
12 ounces cooked ham, beef, pork, shrimp or chicken
salt & pepper
3 tablespoons of soy sauce
2 tablespoons Chinese bead molasses
4 tablespoons oil, preferably peanut oil
1 green pepper, cut into julienne
1 regular size can bean sprouts, drained
6 green onions, sliced
6 eggs, slightly beaten

Heat oil in large skillet. Add the green pepper and a little salt and pepper. Fry for one minute. Loosen rice with your hands, to separate the grains, and sprinkle them into pan. When rice is hot and separated, push it to the outside edges of pan. Put the meat and green onions into center of pan. Fry them for a moment and mix them thoroughly with rice, along with soy sauce and bead molasses. Form a well in the center of rice and drop in eggs and fry them until the consistency of creamy scrambled eggs. Then mix the eggs into the rice. Finally, stir in bean sprouts. Serve with soy sauce.

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Chinese Fried Rice Recipe

3/4 cup finely chopped onions
2 1/2 tablespoons oil
1 egg, lightly beaten
3 drops soy sauce
3 drops sesame oil
8 ounces cooked lean boneless pork or chickens, chopped
1/2 cup finely chopped carrots (very small)
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated (preferably medium grain)
4 green onions, chopped
2 cups bean sprouts
2 tablespoons light soy sauce

Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
Set out additional soy sauce on the table, if desired.

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