Special Feature: Culinary Travel
Chinese Beef Fried Rice
Serves 6
2 eggs
2 green onions
3 tablespoons cooking oil
½ pound lean ground beef
4 cups cooked rice, room temperature
½ cup frozen peas and carrot, thawed
1 tablespoon dark soy sauce
½ teaspoon salt
Pepper to taste
1. Beat eggs lightly. Chop green onions.
2. Heat ½ tablespoon oil in a wok over high heat. Add ground beef. Stir-fry for 1 minute, or until the meat is cooked. Drain off any excess fat and transfer beef to a bowl.
3. Rinse and dry the wok. Heat the remaining 2 ½ tablespoons oil in the wok over high heat. Add green onions and eggs, and stir for 10 to 20 seconds.
3. Rinse and dry the wok. Heat the remaining 2 ½ tablespoons oil in the wok over high heat. Add green onions and eggs, and stir for 10 to 20 seconds.
4. Add rice and stir for 1 to 2 minutes. Return beef and peas & carrots to the wok. Add soy sauce, and salt. Mix well. Pepper to taste.
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.
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