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What You Need:
(To Serve: 3 to 4)
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½ cup shelled, fresh peas, or substitute thoroughly defrosted frozen peas
3 tablespoons peanut oil, or flavorless vegetable oil
2 eggs, lightly beaten
3 cups Chinese boiled rice
1 teaspoon salt
2 ounces boiled ham, sliced ¼ inch thick and cut into ¼-inch dice (about ½ cup)
1 scallion, including the green top, finely chopped
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Translate this recipe:
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| How To Cook: |
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PREPARE AHEAD:
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1. Blanch fresh peas by dropping them into 4 cups of boiling water and letting them boil uncovered for 5 to 10 minutes, or until tender.
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2. Then drain and run cold water over them to stop their cooking and set their color. Frozen peas need only be thoroughly defrosted.
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3. Have the peas, oil, eggs, rice, salt, ham and scallions handy.
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TO COOK:
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1. Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in 1 tablespoon of oil, swirl it about in the pan and immediately reduce the heat to moderate. Pour in the beaten eggs. They will form a film on the bottom of the pan almost at once.
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2. Immediately lift this film gently with a fork and push it to the back of the pan so that the still-liquid eggs can spread across the bottom of the pan to cook.
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3. As soon as the eggs are set, but before they become dry or begin to brown, transfer them to a small bowl and break them up with a fork. Pour the remaining 2 tablespoons of oil into the pan, swirl it around and heat it for 30 seconds.
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4. Add the rice and stir-fry for 2 to 3 minutes until all the grains are coated with oil. Add the salt, then the peas and ham, and stir fry for 20 seconds.
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5. Return the eggs to the pan, add the scallions and cook only long enough to heat the eggs through. Serve at once.
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