Chinese-Style Egg Fried Rice
Comments:	To prepare this dish, a classic in Chinese cuisine, simply fry together already boiled drained rice, sweet peas, green onions and eggs before seasoning mixture with soy sauce. Boiled rice is cooled under cold running water to remove as much as possible of the starch, so that rice grains do not stick together. Difficulty : medium Preparation time : 20 minutes Cooking time : 10 minutes
Servings:	4
Ingredients	Preparation
2/3 cup [180 mL] uncooked long grain white rice 3 eggs, beaten 2 tablespoons [30 mL] vegetable oil 2 cloves garlic, crushed 4 green onions, chopped 1 cup [250 mL] fresh or frozen sweet peas 1 tablespoon [15 mL] light soy sauce Pinch of salt Salted boiling water Fine green onion strips, to garnish	Into a casserole, boil rice into salted boiling water for approximately 10 to 12 minutes, until almost done, yet not soft. Well drain then cool rice under cold running water; well drain rice. Pour beaten eggs into a frypan; scramble eggs until set, yet not dry. Into a preheated wok or a large frypan, heat vegetable oil over high heat until really hot, leaning wok or frypan to completely cover the bottom with hot oil. Add crushed garlic, chopped green onions and sweet peas; fry stirring from time to time, for 1 to 2 minutes. Well mix in well-drained rice before mixing in scrambled eggs, light soy sauce and salt, being careful to evenly distribute scrambled eggs. Evenly pour fried rice into 4 individual bowls. Serve immediately, each serving garnished with fine green onion strips.