| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Chinese | Cereals/gra, Chinese dis, Cookbook, Vegetables | 6 | Servings |
INGREDIENTS
| 1/4 | c | Light soy sauce |
| 3 | T | Rice wine or, or dry sherry |
| 1/2 | t | Salt |
| 6 | T | Peanut oil |
| 2 | Eggs, lightly beaten | |
| 1 | Carrot, in 1/2" cubes | |
| 1 | Red bell pepper, in 1/2" | |
| cubes | ||
| 1/2 | c | Frozen peas |
| 4 | c | Cold cooked rice |
INSTRUCTIONS
Combine the ingredients for the sauce in a small bowl. Mix to blend well and set aside. Place a small skillet over medium heat. When it begins to smoke, add 2 tablespoons of peanut oil and the lightly beaten eggs. Stir until the eggs are firm but moist. Transfer the eggs from the skillet to a small bowl and break them into small curds. Set aside. Bring 1 quart of water to a boil in a small saucepan. Add the carrot and boil 1 minute. Drain and rinse in cold water. Drain again and reserve. Place a wok over medium-high heat. When it begins to smoke, add the remaining 1/4 cup of peanut oil and the garlic. Stir briefly. Add the carrots, celery, red pepper, and peas. Stir-fry 1 minute. Stir in the rice and stir-fry 1 minute. Pour in the sauce and cook until the rice is heated through, about 5 minutes, stirring frequently. Serve hot. MC_Busted by Badams; found at <http://members.aol.com/meadowscd/recipes/>; Posted Lu 3/98. Recipe by: Joanne Hush, Classic Chinese Cooking Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 134
Total Fat: 15.2g
Cholesterol: 62mg
Sodium: 238.8mg
Potassium: 83.3mg
Carbohydrates: 2.9g
Fiber: <1g
Sugar: 1.3g
Protein: 2.8g