Spiced Fried Rice Recipe
Ingredients
| Soy sauce | 1/4 Cup (16 tbs) | |
| Dry sherry | 1 Tablespoon | |
| Sugar | 1/4 Teaspoon | |
| Oil | 7 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Crushed red pepper flakes | 1 Teaspoon, dried | |
| Cooked ham | 1 1/2 Cup (16 tbs), cubed | |
| Onion | 1 Medium, sliced | |
| 1 red bell pepper halved, seeded and cut julienne | ||
| 1 green pepper, halved, seeded and cut julienne | ||
| Water chestnuts | 1 8 Ounce, drained | |
| Bamboo shoots | 1 8 Ounce, drained | |
| Bean sprouts | 1/4 pound | |
| Cooked rice | 3 Cup (16 tbs), chilled | |
| 2 eggs, lightly beaten | ||
| Ground pepper | 1 To taste | |
| Salt | 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
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
Chef
