"This recipe is very much like the one my father used for his basic fried rice, served to thousands who came to our Chinese restaurants," Fong-Torres says. To keep the rice texture firm in the finished dish, Fong-Torres rinses the cold cooked rice and drains it well before adding it to the stir-fry. For variety, substitute chicken or shrimp for the pork.
6 servings (serving size: 1 cup)
Heat canola oil in a large nonstick skillet over medium-high heat. Add eggs; stir-fry for 1 minute or until done. Remove from pan.
Add yellow onion to pan; sauté 2 minutes or until translucent. Stir in Chinese-Style Roast Pork; stir-fry 2 minutes over medium-high heat. Add rice and soy sauce; stir-fry 2 minutes. Return eggs to pan; cook 1 minute. Stir in iceberg lettuce, green peas, salt, and white pepper; stir-fry 1 minute. Sprinkle with green onions, and drizzle with sesame oil.