Saturday, March 3, 2012

Singapore-Style Fried Rice

Singapore-Style Fried Rice
Serves 6-10
(adapted from an old issue of Woman's World magazine)
3T olive oil 
3tsp sesame seed oil
1 large onion, diced 
1/4c diced ham 
1 large red bell pepper, diced 
1/2 large green bell pepper, diced 
1 bunch bok choy, stems and leaves chopped
2 medium portabello mushrooms, sliced
1 can sliced water chestnuts
2tsp finely grated, peeled fresh ginger 
1T minced  garlic, heaped 
1 lb. sliced beef & pork, cut into bite-size pieces 
3 large eggs, lightly beaten 
1 1/2 teaspoon curry powder 
4c cooked basmati rice, cold 
2T low-sodium soy sauce  

Prepare your vegetables.  If you haven't any leftover or pre-made rice ready, get it done and rinse with cold water.

Heat 2 teaspoons of the olive oil and 1 1/2tsp sesame seed oil in a large skillet over medium-high heat.  Add onion, peppers and ham and stir-fry 4 minutes or until veggies start to soften.  Move to a bowl.

Return skillet to heat; add 1 tablespoon of the olive oil & 1 1/2tsp sesame seed oil. When hot, add meat and stir-fry until cooked through. 

Add the reserved onions/peppers/ham, bok choy, mushrooms, water chestnuts, ginger & garlic and curry powder on top of the meat and gently stir-fry until bok choy wilts.  Add rice on top and drizzle soy sauce over and fold rice under to bottom of pan. Gently let fry while you make the scrambled eggs in a seperate small skillet with the remaining oil.

When eggs are set, turn off skillets, spread scrambled eggs over fried rice and carefully fold in.  Serve with additional soy sauce or red chili pepper sauce at the table.  So, so good.

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