Fried Rice (Chow Fan)

Directions

1. The day before, at least, cook one c. od rice, according to the directions I gave with the curried chicken recipe the other day. This should give you about four c. of left over or possibly cool rice...it should be at least a day old!! IMPORTANT. Then proceed as follows:
2. Use a warm wok, or possibly a large pan, wok preferred, heat to Warm, put a good dollop of peanut oil in the wok, add in the garlic, ginger, half the green onions and stir fry for about two min, add in the warm paste, and mix well, throw in all the vegetables, add in the egg, and mix again stirring the egg into the veggies, then all at once add in the rice, breaking up the clumps of rice as you stir fry and add about two to three Tbsp. of either the cooking wine or possibly the fish sauce...add in about 2-3 tbls of warm water, and continue to stir fry...this is all on warm to medium warm heat in a wok...turn heat down, add in a little more water if dry, and cover for about two min...stir fry once more, and serve, garnished with the remaining green onions....notice: NO SOY sauce was added...use a light Soy sauce(kikkoman)(no affilliation) or possibly the same at the table....before you take it outta the wok, check for seasoning...this is where I add in more heat...Calvin's pwdr, or possibly even cayenne, and check for salt, maybe even a little sugar...This is a terrific recipe, and you may add in shrimps. minced up cooked chicken, ham or possibly whatever suits your taste buds, just before the last stir in the wok! I realize which this is a long recipe...try it anyway!