Chinese Fried Rice

재료

¾ cup finely chopped onion

2 ¼ tablespoons + 3 drops oil

1 egg, lightly beaten (or more eggs if you like)

½ teaspoon lemon juice

½ cup finely chopped carrot (very small)

¼ cup frozen peas, thawed

4 cups cold cooked medium grain rice, grains separated (boil 4 cups chicken broth and add 2 cups rice; cover and cook until done)

4 green onions, chopped

방향

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions tum a nice brown color, about 8-10 minutes; remove from wok.

2. Allow wok to cool slightly.

3. Mix egg with 3 drops of oil and lemon juice; set aside.

4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, fip egg and cook other side briefly, remove from wok, and chop into small pieces.

5. Heat 1 tbsp oil in wok along with carrots, peas, and cooked onion; stir-fry for 2 minutes.

6. Add rice and green onions, tossing to mix well; stir-fry for 3 minutes.

7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.