Name: Chinese Fried Rice
Yield: Yield: 4 to 6 servings.
Cuisine: Chinese
Ingredients: 1 red bell pepper, cut in chunks; 1 stalk celery, cut in chunks; 3 green onions, cut in chunks; freshly ground black pepper to taste; 1 tsp toasted sesame oil; 2 Tbsp soy sauce (low-sodium or regular); ½ cup frozen green peas; 3 cups cold cooked rice; 1 to 2 Tbsp oil; 2 eggs; ½ cup cooked chicken (optional)

Preparation info

Yield:
4 to 6
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

Rice should be cold for best results. Leftover rice is ideal. It keeps for 3 or 4 days in the refrigerator.

Ingredients

3 green onions, cut in chunks
1 stalk celery, cut in chunks
1 red bell pepper, cut

Method

Steel Blade: Process green onions, celery and red pepper, with quick on/offs, until coarsely chopped. Empty bowl. If using chicken, coarsely chop with quick on/offs. Set chicken aside separately from vegetables. Process eggs for 2 or 3 seconds to mix.

Heat 1 tsp of the oil in large nonstick skillet or wok over medium-high heat. Add eggs and scramble them briefly. Remove eggs from

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Ingredients

Method

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