How to make it

  • 1. Break up large clumps of rice and separate the grains with wet fingers.
  • 2. Preheat a 14-inch (35cm) wok or 12-inch (30cm) skillet over high heat for about 1 minute.
  • 3. Swirl in the oil and heat until it becomes runny and starts to shimmer.
  • 4. Reduce heat to medium and add garlic and onion and stir until fragrant, about 15 to 30 seconds. Add the carrots and cook until tender, about 2 to 3 minutes.
  • 5. Move all the ingredients to one side of the wok. Break the eggs into the wok, and stir to scramble until they are almost cooked through but still a little soggy, about 1½ to 2 minutes.
  • 6. Add the meat and the peas, followed by the rice, stirring and tossing between each addition. Use your spatula to break up any clumps.
  • 7. Add the sauces, and salt and white pepper to taste. Stir everything swiftly around the wok until the rice is well-coated and -colored (little bits of white here and there is OK) and heated through, about 3 to 4 minutes. Add more oil if the rice begins to stick to the wok; reduce the heat if it starts to scorch. Taste and adjust seasonings if necessary.
  • 8. Divide the rice among dinner plates. Serve immediately.

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