And this is the last of the Chinese recipes that I have in my files. I haven't tried this one either... yet! It's from chef instructor Bonnie Stern. I'm intrigued with the addition of orange juice!

Asian Fried Rice

This is best made with day old rice so next time you are cooking rice for dinner - make lots to have lots leftover. My favourite types of rice to use for this are basmati, jasmine or fragrant rice.

Makes 4 servings


4 eggs

1/2 tsp salt

1/4 tsp pepper

2 tbsp rice vinegar

2 tbsp orange juice

2 tbsp soy sauce

1 tsp Asian sesame oil

1 tbsp vegetable oil

1 clove garlic, finely chopped

1 small onion

1 tbsp chopped fresh ginger root

1 sweet red pepper, diced

1 cup frozen peas

6 cups cold cooked rice

3 green onions, thinly sliced on the diagonal

1/4 cup chopped fresh coriander or basil

In a small mixing bowl, beat eggs with salt and pepper. Reserve.

For the sauce, in another bowl or measuring cup combine rice vinegar with orange juice, soy sauce and sesame oil. Reserve.

Heat oil in a wok or large non-stick skillet. Add garlic, onions and ginger. Cook, stirring constantly, a minute or two until onion is tender and lightly browned. Add red pepper and cook 2 minutes longer. Add peas and rice, breaking rice up with a wooden spoon.

Stir sauce into rice and combine well.

Make a hole in the rice in the centre, all the way down to the pan. Add eggs allowing some to set on the bottom so that some of the eggs scramble and some of the eggs coat the rice. Combine everything.

Stir in green onions and coriander and cook a minute longer.