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Stir Fry
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| Ingredients: | |
| 3/4 cup | finely chopped onion |
| 2 1/2 tablespoons | oil |
| 1 | egg, lightly beaten (or more eggs if you like) |
| 3 drops | soy sauce |
| 3 drops | sesame oil |
| 8 ounces | cooked lean boneless pork, chopped |
| 8 ounces | chicken, alternative |
| 1/2 cup | finely chopped carrot, (very small) |
| 1/2 cup | frozen peas, thawed |
| 4 cups | cold cooked rice, grains separated (preferably medium grain) |
| 4 | green onions, chopped |
| 2 cups | bean sprouts |
| 2 tablespoons | light soy sauce, (add more if you like) |
Directions:
1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.
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