Recipe attributed to 125 best Chinese recipes by Bill Jones and Stephen Wong, published by Robert Rose
1 tbsp. vegetable oil 15 mL
1 egg, beaten 1
salt and pepper to taste
1 tbsp. minced ginger root 15mL
2 green onions, finely chopped 2
2tbsp. chicken stock 25mL
2 tbsp. red bell pepper, finely chopped 25mL
3 cups cooked rice 750mL
salt and pepper to taste
1. in a non stick wok or large skillet, heat 1/2 tbsp. (7mL) oil over medium heat. Add eggs and cook to make a thin omelet by swirling the pan so the eggs flow onto as large as possible. Season lightly with salt and pepper. Remove, chopped coarsely and set aside.
2. heat remaining oil in wok over medium heat. Add ginger root and onions; stir-fry until fragrant, about 30 seconds. Add stock and red pepper; stir briefly. Add rice; stir-fry until well mixed and the grains are separated, about 2 minutes. Ass omelet pieces and stir to mix well. Season with salt and pepper; stir to mix. Serve immediately. Serving 4.
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