Twice Fried Rice

Recipe Ingredients

1 cup	160g / 5.6oz	Long grain rice
3/4 cup	177ml	Chicken Stock - (see recipe)
1 teaspoon	5ml	Salt
1		Red or yellow bell pepper - seeded, cored,
		And cut small dice
1		Green bell pepper - seeded, cored,
		And cut into small dice
1 cup	237ml	Sliced Napa cabbage
1/2 cup	118ml	Mushrooms - sliced
1/4 cup	59ml	Snow peas - strings removed
1 tablespoon	15ml	Peanut oil - (to 2)
1		Egg - beaten
1/4 cup	59ml	Soy sauce
2		Scallions - trimmed, and
		Cut into chiffonade

Recipe Instructions

Place the rice in a saucepan and add the stock, water and salt. Bring the liquid to a boil, reduce the heat, cover and cook slowly for 15 to 18 minutes. It is important to cook the rice until dry. Turn the rice out onto a large platter or baking sheet and let it air dry for up to an hour. (Or place the rice on a baking sheet and dry it in the oven at 200 degrees for 30 minutes, stirring two or three times with a fork.)

Take a fork and thoroughly fluff the rice.

Heat a wok or large skillet until it is very hot, pour the oil in around the edges, and then stir fry all the vegetables for 30 seconds. Add the rice and continue to stir fry for another 30 seconds. Pour the egg in around the edges of the wok or skillet and quickly stir it into the rice and vegetables.

Stir in the soy sauce.

Prepare the scallion chiffonade immediately before serving. Slice the scallions very thinly on the bias.

Turn the rice out onto a heated platter. Sprinkle the scallion chiffonade over the rice. Serve with chopsticks.

This recipe yields 2 to 4 servings.

Source:
Wolfgang Puck at http://www.cooking.com/wolfgang/

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