"This Chinese fried rice has the flavor those other recipes are missing. Tastes like takeout. I want to dedicate this dish to Bergy, whose recipe "AM & B's Indonesian Mehoon" has inspired this dish. Make sure you season your rice with salt before it cooks. Add some butter to the cooking water, as well. Other seasonings should be added before you cook, as well, so it has time to get inside the rice. If you like sesame flavor, add 1 tsp. of it after you add the green onions, but do not use it as a cooking oil because it easily burns."
By Sue Lau on August 28, 2002
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.
Allow wok to cool slightly.
Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
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.
Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 329 (28%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 19.1g|
|Cholesterol 46.5mg||14 %|
|Sodium 274.3mg||9 %|
|Potassium 416mg||11 %|
|Total Carbohydrate 187.9g||55 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 179g|
|Protein 19.2g||27 %|
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Calories per serving: 1170
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