Chinese: Fried Rice (Cantonese)

Recipe by Paul Young <info@cooking-with-paul.com>

(serves 6)

For the rice:

• 1½ cups rice
• 3 cups water
• 1 teaspoon salt

For the stir fry:

• 1 tablespoon butter
• 2 eggs
• ¼ cup olive oil
• 1 bunch green onions, chopped (green and white parts separated)
• 1 tablespoon Chinese Five Spices
• ½ cup ham, diced
• 3 cups chopped veggies (Cantonese mix: carrots, peas, corn, celery, etc)
• ½ cup “Garlic Ginger Sauce” (see master recipe)

Procedure:

1. Combine rice, water and salt; cook in rice cooker per manufacturer’s instructions
2. Melt butter in wok, then add the eggs stirring occasionally until scrambled
3. Remove scrambled eggs, set aside
4. Bring wok temperature back up, add olive oil
5. Saute white parts of green onion in wok (about 3 minutes)
6. Add Chinese Five Spices, ham, and veggies; stir fry until soft
7. Stir in “Garlic Ginger Sauce,” bring temperature back up
8. Turn off heat, then add the rice, remaining green onions, and scrambled eggs, stir gently until combined
9. Adjust the seasoning (if needed)