CANTONESE STYLE FRIED RICE RECIPES

Steps:

• Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
• Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
• Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
• Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
• For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
• Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!

Steps:

• 1. Using your hands, separate cooked rice to keep grains from sticking together. 2. In a large dish, place all ingredients. 3. Heat wok for a few minutes. Add a little oil, making sure to cover the sides. Pour in beaten eggs. Stir well to make a small omelet. 4. In a dish, set the omelet aside. 5. Add a little more oil and prepare to cook ingredients. Add the raw ingredients one at a time in the following order: carrots, shrimps, mushrooms, ham and green onions. Stir well and allow to cook for a maximum of two minutes before each new addition. 6. Add rice, stirring until nicely dried and heated through. 7. Add cooked ingredients - chicken, bamboo shoots, omelet, and green peas. Cook for one minute, combining all ingredients thoroughly. 8. Add a few spoonfuls soya sauce. Add salt and pepper to taste. 9. Stir through and serve.