Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: Serves 4 - 5
- 1/2 pound lean ground beef
- 2 teaspoons light soy sauce
- 1 1/2 teaspoons dark soy sauce
- 1 teaspoon Chinese rice wine or dry sherry
- a few drops of Asian sesame oil
- 1 teaspoon cornstarch
- 3 tablespoons peanut or vegetable oil, for stir-frying
- 2 - 3 slices fresh gingerroot
- 1/2 onion, peeled and chopped
- 1 - 2 tablespoons curry powder, to taste
- 4 cups leftover cold cooked rice
- 1/2 cup frozen peas, thawed
- 1/4 cup shredded carrot
- 1 large egg, lightly beaten
- 2 scallions (spring onions, green onions), finely chopped
2. Add the oil to a wok preheated on high heat. When the oil is hot, add the ginger slices, and str-fry for about 30 seconds. (This is to flavor the oil). Remove the ginger slices.
3. Add the ground beef to the wok and cook, using a spatula to break up the pieces, for 1 - 2 minutes, until it changes color.
4. Add the chopped onion. Stir-fry for 1 - 2 minutes, until it starts to brown and soften. Turn the heat down to medium, add 1 tablespoon of curry powder and stir briefly until it becomes aromatic.
5. Add the rice, stirring and turning it over with a spatula to heat through and break up any clumps. Stir in more curry powder if desired (I added another 1/2 tablespoon).
6. Add the peas and the shredded carrot and combine thoroughly.
7. Make a small amount of room in a corner of the pan and add the beaten egg. Scramble the egg and then stir to mix in with the rice. Stir in the scallion. Season with salt and pepper if desired. Serve hot.