A delicious fried rice dish fit for guests and family as the main course for 4-5 people, to be washed down with beer, cider, or white wine. You can vary the ingredients and use up leftovers as long as you keep the basics—rice, scallions, and egg.
⅔cupfrozen green peas
4ounces canned bamboo shoots, diced
1 small cucumber, peeled, seeded, and diced
4-6scallions, chopped, white and green parts separated
2eggs, lightly beaten with ¼teaspoonsalt
6cups cooked rice, loosely packed, grains loosened and separated
1½poundsbacon, diced, cooked, and drained
2cups diced roast chicken
1tablespoonthin soy sauce, or to taste
Blanch the peas in a pot of boiling salted water for 2-3 minutes. Drain well.
Heat the wok over a high heat until smoke rises. Add 2tablespoons of the oil and swirl it around. Add the bamboo shoots and cucumber. Stir and turn rapidly for 1-2 minutes, until piping hot. Remove to a dish and mix in the peas. Wash and dry the wok.
Reheat the wok over a high heat until smoke rises. Add the remaining 4tablespoons oil and swirl it around several times. Add the white scallions and stir to release their aroma. Pour in the eggs and leave for a few seconds to set partially. Add the rice. (The eggs will be half runny and will moisten the rice.) Sliding the wok scoop or a metal spatula to the bottom of the wok, flip and turn rapidly until the rice is hot. Season with the salt and add the bacon and chicken, continuing to stir until the mixture is hot again. Add the soy sauce and green scallions. Stir to mix, test for taste, then spoon into a large serving bowl. Serve immediately.