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Spiced Fried Rice

21st.Century.Chef's picture
Ingredients
  Soy sauce 1⁄4 Cup (4 tbs)
  Dry sherry 1 Tablespoon
  Sugar 1⁄4 Teaspoon
  Oil 7 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
  Salt To Taste
  Freshly ground pepper To Taste
Directions

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.
Discard garlic.
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.
Discard garlic.
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

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Rice
Interest: 
Healthy

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