Fried Rice

Ingredients:

• 6 cups cooked brown rice, cooled
• 4 large eggs
• 1 1/4 tsp. salt
• 1/8 plus 1/4 tsp. pepper
• 4 tsp. vegetable oil
• 2 cups chopped yellow onion
• 1 (8 oz.) pkg. mung beans (bean sprouts), rinsed and patted dry
• 1 lb. Chinese BBQ pork, diced
• 1 cup grated carrot
• 1 cup chopped green onion
• 1 cup frozen peas
• 1/2 cup chopped celery
• 1 cup chopped snow peas
• 1 tsp. minced garlic
• 3 Tbsp. soy sauce, or more to taste
• 1 Tbsp. sesame oil

Directions:

Cook and cool brown rice (we usually make extra earlier in the week and save it for this).

In a small mixing bowl, whisk together eggs, 1/4 tsp. salt, and 1/8 tsp. pepper.

Heat 2 tsp. vegetable oil in a Wok over medium heat for 2 minutes. Add eggs and scramble, stirring constantly with a nonstick spoon or spatula. Break up the eggs into little pieces with the back of the spoon. Transfer the eggs to a bowl and set aside.

Increase the heat to medium-high and add the remaining 2 tsp. vegetable oil. Add onion, bean sprouts, remaining 1 tsp. salt, and 1/4 tsp. pepper. Cook, stirring constantly, for 2 minutes.

Add the pork, carrots, green onions, peas, celery, snow peas, and garlic, and cook, stirring constantly, for 1 minute.

Add the cooled rice and cook, stirring constantly, for 4 minutes.

Return the scrambled eggs to the wok, and add the soy sauce and sesame oil. Cook for 2 minutes, stirring constantly.

Serve immediately.

Source: Started with the Emeril Lagasse, "Waiter, There's a Chef in my Soup" Another Notch Fried Rice recipe and modified it over the years.

By Stephanie from Hillsboro, OR