Fried Rice

INGREDIENTS

3 to 4 cups cooked white rice, cooled

3 tablespoons neutral oil, like canola or grapeseed

1 medium onion, peeled and roughly chopped

1 red bell pepper, stemmed, cored and roughly chopped

2 carrots, peeled and finely minced

1 tablespoon minced garlic, or to taste

1 cup peas (defrosted if using frozen peas) (*)

1 tablespoon minced ginger, or to taste

2 eggs, lightly beaten

¼ cup Shaoxing wine, or dry sherry, or water

2 tablespoons soy sauce

1 tablespoon sesame oil

Salt and freshly ground black pepper to taste

½ cup minced cilantro or scallions

Many other left-overs can be included: other vegetables, chopped; chicken pieces cut up; etc.

METHOD

Cook the rice according to the instructions on the box. Set aside.

Put 1 tablespoon of the oil in a wok or a large skillet, and turn heat to high.

When the oil begins to shimmer, add the onion, pepper and carrots and cook, stirring occasionally, until softened and beginning to brown, 5 to 10 minutes.

With a slotted spoon, remove the vegetables to a bowl.

Drain peas if necessary, and add them to skillet; cook, shaking pan, for about a minute, or until hot. (*)

Remove them to the bowl.

Add a tablespoon of oil and heat up any other left-overs you want to include.

Put remaining oil in the skillet, followed by the garlic and ginger.

When the mixture is fragrant -- about 15 seconds later -- add the rice, breaking up clumps with a spoon as you go along and tossing it with the oil-garlic-ginger mixture.

When the rice is well coated, make a well in the center and break the eggs into it.

Stir into the rice allowing the eggs to scramble.

Return vegetables to the skillet stirring so veggies and rice integrate.

Add wine or water and cook, stirring, for approximately 1 minute .

Add soy sauce and sesame oil, then taste and add salt and pepper if necessary.

Turn off heat, stir in the cilantro and serve.

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