Basic Fried Rice

Portions: 16 Portion size: 6 oz (175 g)

U.S. Metric Ingredients

Procedure

4 lb

125-175 mL

450 g

90 g 450 g

125-175 mL to taste 4-8

Cooked rice, cold Oil

Cooked meat (cut into shreds) or seafood (flaked or sliced) Scallions, sliced thin Vegetables (see variations), shredded or small dice Soy sauce (optional) Salt

Eggs, beaten

Per serving:

Calories, 280; Protein, 11 g; Fat, 10 g (33% cal); Cholesterol, 70 mg; Carbohydrates, 35 g; Fiber, 2 g; Sodium, 35 mg.

1. Break up the rice to remove all lumps.

2. Divide the rice and other ingredients into two or more batches, depending on the size of the pan or wok. Do no more than 1-2 lb (0.5-1 kg) rice at one time. If you fry too much at once, it will not fry properly.

3. Heat a small amount of oil in the wok. Add the meat and stir-fry 1-2 minutes.

4. Add the scallions and stir-fry for 1 minute.

5. Add any raw vegetables and stir-fry until almost done.

6. Add the rice and stir-fry until it is hot and lightly coated with oil.

7. Add any cooked vegetables and mix in.

9. Add beaten egg and mix in. Stir-fry lightly to cook the egg, then serve.

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