Chow Faan (Chinese Fried Rice)
Recipe: #15683
November 06, 2014
Categories: Side Dishes, Chicken, Rice, Chinese, One-Pot Meal, Wok/Stir-Fry, Gluten-Free, Non-Dairy, more
"From my favorite Jim Lee Chinese cookbook. Prep time doesn't include time needed to cook the rice."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (266 g)
- Calories 369.1
- Total Fat - 12.7 g
- Saturated Fat - 2.2 g
- Cholesterol - 89.4 mg
- Sodium - 1236.8 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 1.5 g
- Sugars - 0.3 g
- Protein - 22.5 g
- Calcium - 60.6 mg
- Iron - 4.2 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Put eggs, pepper and soy sauce in a bowl and stir slightly to mix; eggs should NOT be well beaten.
Step 2
Heat wok until hot and dry, then add oil.
Step 3
Brown the garlic and ginger slightly, then add the rice.
Step 4
Cook 2-3 minutes if rice is already hot or slightly longer if cold, stirring to break up lumps and coat evenly with oil.
Step 5
Add scallions, pork or chicken and mushrooms.
Step 6
Fry and stir constantly until thoroughly mixed.
Step 7
Add the egg mixture while stirring the rice so it will cover as much of the wok contents as possible.
Step 8
Stir constantly while cooking, until the egg mixture begins to firm up in about 2 minutes.
Step 9
Remove from heat and serve hot.
Tips
No special items needed.
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