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Fried rice is the perfect way to turn leftover rice into an even better meal the second time around. To avoid mushy results, the steamed rice needs to be cold and somewhat dry. This is best accomplished by spreading the cooked rice out onto a shallow baking sheet and refrigerating, uncovered, overnight.

  • 2 TB. sesame oil, divided
  • 4 Cups cold cooked medium grain rice (do not use instant rice)
  • 1/2 lb. medium raw shrimp, shelled and deveined, or cubed tofu, or leftover cooked chicken or pork
  • 2 eggs, lightly beaten
  • 1/4 Cup minced red onion, or 2 green onions, finely sliced
  • 1/4 - 1/2 tsp. MINCED GARLIC
  • 2 Cups pea pods or snap peas, cleaned and cut in half if large
  • 3-6 TIEN TSIN CHILI PEPPERS, optional
  • 2-3 TB. soy sauce
  • dash hot sauce, as desired

In a heavy-bottomed fry pan or wok, heat 1 TB. of the sesame oil over medium high heat. While the oil is heating, remove the rice from the fridge and break up any clumps. Lightly whisk the eggs. Drizzle the eggs into the pan and sprinkle with WHITE PEPPER, stirring frequently with a wooden spoon or spatula until the egg is scrambled and broken up. Raise the heat a bit and push the egg to the side. Add the remaining TB. of sesame oil along with onion and GARLIC, stir, then add shrimp/tofu/chicken/pork and cook 1-2 minutes, stirring often. Add the peas and TIEN TSIN PEPPERS if using, and cook another minute. Add rice and mix everything together, stirring until rice is hot - about 4 minutes. Sprinkle with soy sauce as you cook, add a few shakes of hot sauce at this point too, as desired. Serve hot or room temperature. Do not eat the TIEN TSIN PEPPERS; discard or push to the side while eating.

Prep. time: 5 minutes plus 20 minutes rice cooking time
Cooking time: 10 minutes
Serves: 4

White Pepper Fine 2.4 oz. 1/2 cup jar
Garlic Minced 2.6 oz. 1/2 cup jar
Tien Tsin Chili Peppers 4 oz. bag

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