STIR-FRIED RICE

(serves 1 as a main dish or 2 as a side dish)

1 cup of  cold cooked long-grain rice

1 scallion, finely chopped

 1 to 2 eggs beaten well with a pinch of salt

1 to 2 t. soy sauce

chili sauce (optional )

cooking oil

(you may also like to have other things to add to this dish like boiled and peeled shrimp, tiny pieces of cooked chicken,

cooked tiny peas, blanched shredded carrots, cooked mushrooms, etc.)

     Heat a wok or heavy bottomed large skillet.  Add 2 T. oil and pour in eggs which will immediately balloon.  Push the mass with a spatula across to the back of the pan as you tilt the pan toward you; This will allow the liquid eggs to slide down into the hot pan.  When eggs are no longer runny, slide them onto a dish and set aside.

     Using wet fingers, scatter the cold rice on a flat pan to break up any clumps.

Reheat the wok, add 1 T. oil.  Add the finely chopped scallion and stir-fry until soft.  Add the rice and briskly toss it in the pan to heat it thoroughly.  Add soy sauce and chili sauce and toss.  Push rice to one side of the pan.   Add cooked eggs to the other side of the pan and break the mass up before stirring them into the rice.  Remove to a serving dish.