Spiced Fried Rice
|Soy sauce||1⁄4 Cup (4 tbs)|
|Dry sherry||1 Tablespoon|
|Garlic||2 Clove (10 gm), crushed|
|Dried red pepper flakes||1 Teaspoon, crushed|
|Cooked cubed ham||1 1⁄2 Cup (24 tbs)|
|Onion||1 Medium, sliced|
|Red bell pepper||1 , halved, seeded and cut julienne|
|Green pepper||1 , halved, seeded and cut julienne|
|Canned water chestnuts||8 Ounce, drained and sliced (1 Can)|
|Canned bamboo shoots||8 Ounce, drained (1 Can)|
|Bean sprouts||1⁄4 Pound|
|Chilled cooked rice||3 Cup (48 tbs)|
|Eggs||2 , lightly beaten|
|Freshly ground pepper||To Taste|
Combine soy sauce, sherry and sugar in small bowl and blend well.
Set mixture aside.
Add 2 tablespoons oil to large skillet or wok over medium-high heat, tilting to coat.
Add half of garlic and half of pepper flakes and stir-fry until garlic is browned.
Stir in ham and cook about 1 minute.
Transfer to medium bowl.
Add 2 to 3 more tablespoons oil to skillet with remaining garlic and pepper flakes and stir-fry until garlic is browned.
Add onion, red and green peppers, water chestnuts, bamboo shoots and bean sprouts and stir-fry 2 to 3 minutes.
Add to ham.
Add 1 to 2 tablespoons oil to skillet.
Add rice, stirring until well coated with oil, about 2 minutes.
Return ham and vegetables to skillet.
Add soy sauce mixture and heat through.
Make well in center .
Pour in eggs and scramble until just beginning to set.
Toss mixture thoroughly.
Season with salt and pepper to taste and serve immediately