Egg Fried Rice
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Ingredients:
- 1 1/3 cups
rice
- 1-cup cold
water
- 1-teaspoon
salt
- ½ teaspoon
vegetable oil
- 3 eggs
- Pinch of
salt
- 2 scallions,
finely chopped
- 2-3
tablespoons vegetable oil
- 4 ounces
green peas
Wash and rinse
the rice until the water runs clear. Place the
rice in a saucepan and add the water. There
should be no more than ¾ inch of water above the
surface of the rice.
Bring to a
boil, add the salt and oil, then stir to prevent
the rice from sticking to the bottom of the pan.
Reduce the heat to very, very low and cook,
covered, for 15-20 minutes. Remove from the heat
and let stand for about 10 minutes.
In a bowl,
lightly beat the eggs with a pinch of the salt
and a few pieces of the scallions.
Heat the oil in
a preheated wok and lightly scramble the eggs.
Add the rice and stir to make sure that each
grain of rice is separated. Add the remaining
salt, scallions and peas. Blend well and serve.
Serve 4
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