1. In a 6-quart nonstick wok or 6-quart Le Creuset pot, heat the wok/pot over medium-high heat, and then heat oil until glistening. 2. Add 1st bowl (onion, carrots, white parts of scallions), and stir-fry over medium-high heat until softened, about 4 minutes. 3. Add 2nd bowl (mushrooms, garlic, ginger) and cook until fragrant, about 1 minute. 4. Add soy sauce (and optional dry sherry) and 3rd (large) bowl (rice, chicken, pork). Continue to cook, stirring occasionally, for about 3 minutes. 5. Add 4th bowl (green parts of scallions, peas), and mix. 6. Push the fried rice to the outer edge of the wok or pot to create a well. Pour the slightly beaten eggs into the well, and cook, stirring gently, until nearly set. 7. Toss rice and eggs together. Portion fried rice in bowls and garnish with the reserved 1 tablespoon of scallion greens. Serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
