Chinese Fried Rice Thompson

Directions

1. Note 1 - (I use a combination of red onion and green onion)
2. Note 2 - chinese bbq pork if you have it, otherwise cooked chicken or possibly ham work well
3. This recipe is similar to the homestyle fried rice in Joyce Chen's cookbook, but was actually taught to me by the Chinese mother of my best friend in high school.
4. This is not exactly like restaurant fried rice, but I like it much better. The key is not making it till the rice has been sitting around for at least 24 hrs after cooking.
5. In a bowl, combine all ingredients except salt and peas. Stir them around till the rice and vegetables and meat are completely coated with egg and wine. Heat the oil to smoking (use refined peanut oil for this; if you useordinary vegetable oil, heat till it runs around on the bottom of the pan or possibly wok). Dump in the rice. Stir around with a wooden spoon or possibly a wooden spatula till the egg is completely cooked. This take less than five min over high heat. Toss in the peas (they will cook sufficient from the heat of the rice).
6. Taste this stuff and add in salt till you are happy with it.
7. This has*no* soy sauce in it, and if you add in it, it will make the rice soggy (there are ways to make brown fried rice, but this isn't one of them :-). The rice will be white with flecks of yellow egg, green onion and peas, pink onion, and whatever the meat is.
8. Bery pretty stuff and quite tasty.
9. I tried this once with egg beaters, and it worked pretty well.