Indian chinese recipe

How to Prepare / Make / Cook - ?Indian chinese recipe

Thick soy sauce gives this rice its brown color. If it’s unavailable, you can omit it or use dark soy sauce, but the same amount will not color the rice. Add more gradually, taking care that the rice does not become too wet or salty.

4 cups cold cooked rice
2 large eggs
1 teaspoon salt
½ teaspoon pepper
4 tablespoons canola, corn, or peanut oil
½ cup thinly sliced scallions or diced onion
1 teaspoon thick soy sauce (optional)
1 cup fresh peas, parboiled, or thawed frozen peas
1 cup diced carrots, parboiled, or thawed frozen carrots
½ cup diced cooked ham, chicken, turkey, or pork
1 cup fresh bean sprouts

1. Place the rice in a large bowl and use your fingers to break up any lumps. Set aside. Beat the eggs in a separate bowl with the salt and pepper. Set aside.

2. Pour the oil into a wok or stir-fry pan and place the pan over medium-high heat. When the oil is hot but not smoking, add the scallions; they should sizzle. Stir for about 15 seconds. Stir the beaten eggs into the pan with a spatula and scramble until the eggs are dry and separate.

3. Add the rice to the eggs and mix thoroughly. Pour the soy sauce evenly over the mixture. Add the peas, carrots, ham, and bean sprouts. Stir constantly until all the ingredients are well mixed and heated through. Serve immediately.