Saturday, December 26, 2009

Spicy Fried Rice

My cousin Bonnie made this delicious fried rice for lunch. The red chili sauce provides most of the salt and can be adjusted depending on how spicy you like your fried rice. There is a wide selection of chili sauces in Asian grocery stores, so depending on the spiciness of the sauce you may need to adjust the amount in this recipe. I think it's pretty hard to go wrong with fried rice; as long as you watch how much salt you add (always taste before deciding to add more), you can put in any combination of diced veggies and flavorings you like.

Spicy Fried Rice
3 eggs, lightly beaten
3 cups steamed white rice
2 cloves garlic, roughly chopped
2 scallions, chopped
1 tbsp grated ginger
3/4 cup mild red chili sauce
2 tbsp canola oil
1/4 cup soy sauce
2 carrots, diced
1 cup frozen green peas
2/3 cup seasoned meat or bacon, chopped

1. Heat oil in wok over high heat. Add garlic and saute until fragrant, set aside.

2. Add eggs and cook over medium heat. Turn over when cooked on one side. Break it up into small pieces with the spatula and set aside.

3. Add red chili sauce to wok and fry until fragrant (1 minute). Add meat and grated ginger and fry for 2-3 minutes. Add white rice and vegetables and stir fry with meat and sauce (3 min). Add soy sauce and the egg and garlic and continue frying for about 4 minutes.

4. Serve with a garnish of chopped scallions.

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