Fried Rice

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      Fried Rice
      4 cups cooked rice (preferably 1-3 days’ old, kept in the refrigerator, OR freshly made – see below)
      3-4 tbs white cooking wine
      1/4 cup onion, minced
      3-4 cloves garlic, minced
      2 eggs, beaten
      1/2 to 3/4 cup frozen peas
      optional: 1/2 cup cashews
      STIR-FRY SAUCE: (Be sure to double these amounts for more than 4 cups of rice)
      1 tsp sugar
      2 tbs soy sauce
      pinch white or black pepper
      1-2 tsp chili sauce – omit for mild rice
      GARNISH: 2-3 green onions
      optional: 1 sliced red chili
      Fried Rice Cooking Tip: If you are using day-old rice (or older), it will be lumpy and sticking together. To separate it (this makes for a much better fried rice!), place the rice in a large bowl. Add 1 tbs of vegetable oil. Now, using your fingers, mix the oil into the rice and separate the clumps, until the rice has returned into more or less individual grains.
      If using freshly-cooked rice: There’s no need to add anything to the rice, as it should fall apart into individual grains quite easily. Although “old” rice is generally better, I recently made this recipe with fresh rice, and it was still really good.
      Mix the stir-fry sauce ingredients together in a cup. Set aside for later. Place a wok or large frying pan over medium-high heat. When the pan is hot, add 2 tbs oil plus the garlic and onions. Stir-fry 30 seconds to 1 minute, or until fragrant. Add the cooking wine and continue stir-frying another 2 minutes, or until onions begin to soften. Add a few tsp more oil, then the beaten eggs. Quickly fry the eggs (as if you were making scrambled eggs) – about 1 minute. Tip: If you find egg coats the bottom of your wok or frying pan, you can also scramble the eggs in a separate pan and then add them.
      Keep the wok or frying pan hot for these last few steps (medium-high heat). Add the rice, peas, and cashews (if using). Pour the stir-fry sauce overtop.
      Quickly begin “tossing” the rice in the wok/pan, using 2 utensils and a tossing-like motion (lifting from the bottom of the pan). Continue “stir-frying” in this way for about 3 minutes, or until rice and peas are hot. Remove from heat and taste-test for salt. (If it tastes too salty at any point, add a few squeezes of fresh lime or lemon juice).
      Serve hot straight from the wok/pan. For more formal occasions: Line the outside of a serving platter with cucumber slices and scoop rice into the center. Sprinkle with sliced green onions. For those who like it extra spicy, add fresh-cut chili. Enjoy!

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