Recipe: Quick Fried Rice (serves 2)

QUICK FRIED RICE

3/4 cup long-grain white rice
water
1 tablespoon canola oil, divided use
1/2 tablespoon low-salt soy sauce
1 teaspoon sugar
1/4 cup sliced yellow onion
2 scallions, sliced
1/2 cup fresh bean sprouts
1/2 cup frozen petite peas
1 small whole egg
Salt and freshly ground pepper

Fill a large saucepan 3/4 full with water and bring it to a boil. Add rice and let it boil freely for 10 minutes or until it is cooked through. Drain and stir in 1/2 tablespoon of the canola oil.

Meanwhile, mix the soy sauce with the sugar and set aside.

Arrange the vegetables in the order listed on a cutting board near the stove.

Heat me remaining 1/2 tablespoon of oil in a wok or large non-stick frying pan on high. When it is smoking, add onion and stir-fly 1 minute. Add scallions and continue to fry an additional 1/2 minute. Add bean sprouts and cooked rice and stir-fry 3 minutes.

Push the cooked vegetables to the edge of the pan, making a hole in the center. Crack the egg and drop it into the hole, beating to mi the yellow and white. Mix the cooked vegetables into the egg.

Again, make a hole in the cent and add soy sauce/sugar mixture and peas. Toss all of the ingredients and continue to fry another 3 minutes. Taste for seasoning, add salt and pepper if necessary.

Makes 2 servings
From: Recipelink.com
Source: Old newspaper recipe clipping, Knight-Ridder Newspapers, not dated