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Chinese Fried Rice
 

Break cold rice up until loose.
Beat eggs in bowl and add salt and pepper
Add some oil to hot wok and add egg mixture and half the spring onions, scramble and cook until dry then remove.
Add a little more oil and add onions and garlic and cook for about 30 seconds
Add spring onions, then meat once again in small batches. Remove and set aside.
Add other vegetables with the exception of the bean sprouts, adding in small batches until cooked but firm.

Once all ingredients cooked cook a cup of rice at a time in wok with some of the cooked ingredients and bean shoots.

Once all hot return to wok and add soy sauce before serving.



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Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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