I love eating Chinese food, but don't cook it very often. The quick sequence of adding a variety of ingredients all at the last minute makes me nervous. The first time I made this fried rice, I was going back and forth from cookbook to counter to stove multiple times, as I tried to keep up the pace. I then re-wrote the recipe, explicitly reminding myself to prepare all the ingredients ahead, and to line them up on the counter next to the stove (not across from the stove, where I do all the chopping). This helped for a more relaxed preparation the next time!
adapted from Steamy Kitchen's Healthy Asian Favorites
Set out on the counter next to the stove:
cooking oil (will use 2 T.)
4 egg whites
2 green onions, minced
about 5 oz. cooked salmon
2 t. grated fresh ginger
4 cups leftover cooked rice, grains separated with a fork
2 cups frozen peas and carrots, defrosted (all peas, or peas with some corn also fine)
mixed together in a small bowl:
1 t. sesame oil
2 T. fish sauce
1 T. soy sauce
1. Spray some oil on a small Teflon pan and heat on medium. Add egg whites and scramble quickly. Set aside.
2. Heat a wok over medium-high heat. Add 2 T. cooking oil, and spread it around, up the sides of the wok.
3. When hot, add green onion and stir-fry for 30 seconds.
4. Add ginger and stir-fry for 30 seconds.
5. Stir in the rice, peas/carrots, and cooked egg whites.
6. Toss the ingredients, and then spread the rice over the surface of the pan. Turn the heat to high and let cook, undisturbed, for 2 minutes. Toss the rice well, spread over the surface of the pan again, and cook, undisturbed for 1 more minute.
7. Scatter salmon over the top of the rice, and continue cooking for another minute.
8. Pour in the sesame oil, fish sauce, and soy sauce. Toss well and serve.
Served with a light soup or salad, this makes a full meal. (Very nice with Tofu-Mushroom Miso Soup, also from the Steamy Kitchen cookbook.)