Recipe: Fried Rice with Peppers and Peas

recipelink.com Chat Room Recipe Swap - 2001-02-01
From: Nancy,.SanFran

Fried Rice W/Peppers, Water Chestnuts, and Peas
Recipe By : Peppers, Peppers, Peppers, by Marlena Spieler
Serving Size : 4

1 Cup Long Grain White Rice
1 Cup Water, Or As Needed
3 Cloves Garlic, Chopped -- 3-4 Cloves
1 Teaspoon Finely Chopped Ginger Root -- 1-2 Teaspoons
2 Tablespoons Vegetable Oil, Or As Needed
1 Red Bell Pepper Diced -- 1-2 Peppers
1 Stalk Celery, Diced
3 1/2 Ounces Water chestnuts, Cut Into Quarters Or Cubes
1 Pinch Sugar And Salt
2/3 Cup Peas (Frozen Is Okay) Or 1 Green Bell
Pepper, Diced
2 Eggs, Lightly Beaten
Soy Sauce -- To Taste
Generous Drizzle Of Sesame Oil
3 Scallions, Sliced Thin
2 Tablespoons Fresh Chopped Cilantro

prep time: 15-20 minutes Cooking time: 15-20 minutes

Cook the rice in the water until it is just tender and the water has been absorbed. Do this at least an hour ahead of time, preferably a day ahead of time and store it in the refrigerator. Leftover rice definitely makes the best fried rice; freshly cooked rice tends to turn mushy.

Stir-fry the garlic and ginger in a wok or skillet in about a tablespoon of the oil then add the peppers, celery, and water chestnuts. Sprinkle with sugar and salt, and stir fry until they are crisply cooked, only a few minutes. Add the peas or green pepper, stir for a few moments, then remove from the wok.

Add another tablespoon of the oil, heat, then add the rice to the wok in one layer, and let the bottom brown then turn it once or twice so that you have large pieces of browned rice chunks. Push the rice to one side of the wok, add the remaining oil, then pour in the eggs and drizzle of soy sauce. Cook the eggs, scrambling them on the bottom of the wok away from the rice, letting a little of the eggs blend with the rice but most of the eggs form a small, delicious curds.

When the eggs are done, toss them into the rice, return the vegetables to the wok, and season everything with soy sauce and sesame oil to taste. Turn out onto a plate and sprinkle generously with scallions and cilantro. Serve immediately.

NOTES : Fried rice is a classic of the Chinese kitchen, in all areas where they eat rice. Leftovers from the daily rice pot are often fried and served like this.