Makes 4 servings
4 cups cooked rice
cold 2-3 eggs
1/2 teaspoon dry sherry
3 tablespoons scallion or onion
minced 1-2 teaspoons salt to taste
4 tablespoons canola or vegetable oil
1/2 cup chopped ham, bacon or Chinese sausage
Put the cooked rice in a large bowl and break up any lumps
with your fingers.
Add eggs, dry sherry, scallion and salt and mix thoroughly
with your hands or a wooden spoon.
Add oil to a wok or stir fry pan and heat over medium high.
When the oil is hot, but not smoking, add meat and stir for
about 30 seconds, until fragrant.
Add rice mixture and stir constantly to break up lumps of
Stir for 8 to 10 minutes until rice is light and fluffy.
Asian Cooking Store