Mike did not read the directions for "cold cooked rice". So he put the hot rice in the freezer for a while. It worked!
We've omitted the two types of meat in "traditional" fried rice.
チャーハン (Japanese)/chāhan/
炒饭 (Chinese)
/chǎo fàn/
Serves 4
3 cups (720 ml) cold cooked rice
2 organic eggs
1/4 tsp. (1,25 ml) sea salt
1/2 tsp. (2,5 ml) sherry
2 Tbs. (30 ml) olive oil
4 scallions, cut 1/2 inch (1,25 cm)
1/2 cup (120 ml ) cooked peas
2 Tbs. (30 ml) organic vegetable or chicken broth
1 Tbs. (15 ml) soy sauce (liquid aminos-gluten free)
1. Separate the grains of rice with chopsticks or a fork.
2. Lightly beat the eggs, salt, and sherry in a bowl.
3. Heat the oil in a wok.
4. Add the scallions and stir fry 1/2 minute.
5. Add the rice and stir-fry until heated through and each grain is coated with oil.
6. Add the peas and pour in the egg mixture.
7. Continue stirring until eggs is nearly set.
8. Add broth and soy sauce.
9. Stir until well mixed.
