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INGREDIENTS
- 4 bowls of cooked rice
- ½ cup of shredded carrot
- 3 eggs, scrambled
- ¼ cup of diced onion
- 2 cloves of minced garlic
- ½ onion, diced
- ~ 4 bowls of chopped cabbage
- soy sauce for color
- salt to taste
PREPARATION - Scramble eggs until golden brown, set aside for later
- (high) Heat the pan and use 2 tablespoons of oil to sauté garlic and onion until semi-soft
- Add carrots and cabbages and stir until they are nearly cooked
- Add rice and stir well. Turn to medium or low heat to prevent rice sticking to the pot
- Add soy sauce and salt to taste, turn up the heat to absorb moisture from the liquid
- Mix in the eggs and quick stir in the green onion for flavor.