Chinese Fried Rice

• 4 c. cold cooked rice
• 1 c. cooked meat or seafood
• 1 c. vegetables (canned, fresh or frozen)
• 1/4 c. scallions, minced
• 1 to 2 eggs, beaten
• 2 Tbsp. oil (peanut is best)
• 3 to 4 Tbsp. additional oil (peanut)
• 2 Tbsp. soy sauce
• 1/2 tsp. salt
• 1/2 tsp. sugar
• 1 tsp. sherry (not cooking)

1. Break up and separate the cold cooked rice.
2. Dice meat, seafood and vegetables.
3. Keep the fresh and frozen vegetables separate from the canned.
4. Heat 2 tablespoons oil in a wok or other large deep pan.
5. Add scallions; stir-fry a few time.
6. Add fresh and/or frozen vegetables and stir-fry to soften slightly. Add canned vegetables and cooked meat; stir-fry until heated through and blended.
7. Remove all ingredients from pan.
8. Heat remaining oil to smoking.
9. Add rice and heat completely.
10. Return vegetables and meat; fold into rice and blend well.
11. Reheat, then quickly blend in soy sauce, salt, sugar and sherry.
12. Fold in beaten eggs and turn off heat as eggs begin to set.
13. Serve hot.

cold cooked rice, cooked meat, vegetables, scallions, eggs, oil, additional oil, soy sauce, salt, sugar, sherry

Taken from www.cookbooks.com/Recipe-Details.aspx?id=815420 (may not work)