Egg Fried Rice

Ingredients -

1/4 cup Peanut Oil

4 Eggs, well-beaten

1 cup chopped White Onion

1 (10 ounces) box frozen Peas & Carrots, thawed

2 teaspoons Salt

4 cups cold Cooked Long Grain White Rice

1/2 cup diced Cooked Ham

2 Scallions, finely chopped

3 tablespoons Soy Sauce

Preparation:

1. Heat 2 tablespoons peanut oil in wok until very hot.
2. Stir-fry eggs until firm. Remove from wok, cut eggs into small strips, and set aside.
3. Add remaining oil to wok. Add onion and stir-fry until soft.
4. Add carrots and peas and stir-fry 1 minute.
5. Add rice to wok, stir-fry 2 minutes.
6. Add ham, scallions and soy sauce. Stir-fry 30 seconds.
7. Add eggs. Stir-fry 30 seconds.
8. Serve hot.

Cooking Tip
Peas and Carrots
Substitute fresh baby peas and carrots for frozen when available. Experiment by adding additional vegetables, such as baby pea pods and baby corn.
Cooked Long Grain White Rice
For best results prepare the long grain white rice 24 hours in advance and refrigerate overnight. Break up rice by hand before adding to wok.