Basic And Beautiful Fried Rice
|Corn oil/Peanut oil||6 Tablespoon|
|Onion||1 Small, cut into 1/4 inch dice|
|Red bell pepper||1 Small, cut into 1/4 inch dice|
|Carrot||1 Small, cut into 1/4 inch dice|
|Cold cooked rice||3 1⁄2 Cup (56 tbs)|
|Cooked string beans/Asparagus / other cooked vegetable||1⁄2 Pound, cut into 1/2-inch pieces|
|Cooked chicken/Beef / pork / fish / shellfish||1⁄4 Pound, slivered or cubed|
|Scallions||3 Medium, thinly sliced on the diagonal|
1. Heat a wok or large heavy skillet over high heat for 30 seconds. Add 1 1/2 tablespoons of the oil and swirl to glaze the pan. Reduce the heat to moderately high, add the onion and stir-fry until partially softened, about 1 minute. Add the red pepper and carrot and stir-fry until crisp-tender, about 2 minutes. Drizzle a bit more oil down the side of the wok as needed to prevent sticking. Adjust the heat to maintain a sizzle without scorching the vegetables.
2. Add the rice, toss to blend and stir-fry until heated through, about 3 minutes. Add a bit more oil if needed to prevent sticking. Add the string beans and toss briskly for 30 seconds. Add the chicken and toss to combine and heat through, about 1 minute. Season with the salt and fold in the scallions.