Shanghai Golden Fried Rice
From Dorothy McNett's recipes at www.dorothymcnett.com as written by Helen Chen. "When we were children, my mother (Joyce Chen) often made this simple fried rice for us at home. The light color might surprise you, but actually the Chinese are not used to the dark, fried rice so familiar in Chinese-American restaurants. If you'd like a meatless version, simply omit the ham, and if desired, increase the salt slightly to adjust for the change."
4 cups cold cooked rice
2 large eggs
1/2 teaspoon dry sherry
3-5 tablespoons sliced scallions, green and white parts, or minced onion
1 teaspoon salt, or to taste
4 tablespoons canola, corn, or peanut oil
1/2 cup chopped ham, bacon, or Chinese sausage (optional)
1. Place the cold rice in a large bowl and use your fingers to break up any lumps. Break the eggs directly onto the rice and add the sherry, scallions, and salt. Mix together thoroughly with your hands or with a wooden spoon.
2. Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. Heat until the oil is hot but not smoking. Test by dipping a spatula into the rice mixture and then into the oil, it should sizzle. If using the meat, add it to the hot oil and stir for about 30 seconds.
3. Turn the rice mixture into the pan, increase temperature to high, and stir constantly for 8-10 minutes, breaking up any lumps with the back of the spatula. The grains will be loose and fluffy and the rice heated through. Taste for seasoning. Serve hot.
Recipe created 1996-09-11.
