By In The Kitchen With Stefano Faita

INGREDIENTS

Peanut oil or vegetable oil, as needed
2 eggs, beaten
2 green onions, sliced
1 clove garlic, minced
1 tbsp. minced ginger
1 red finger chile pepper, sliced
2 cups leftover cooked long grain white rice (cold)
1 tbsp. sesame oil
1 tsp. 5-spice powder
1 carrot, grated
1/2 cup frozen edamame, thawed
1/2 leftover cooked steak, sliced
1/4 cup chopped cooked bacon
2 tsp. sugar
2 tsp. soy sauce, or to taste
1 tbsp. oyster sauce
1 tbsp. sherry vinegar
2 green onions, sliced
2 tbsp. chopped cilantro
Handful bean sprouts


PREPARATION

To make omelette for fried rice: Add 2 tbsp. oil to 10-inch non-stick pan over medium heat. When oil is hot, add beaten eggs and swirl to coat bottom of pan.When eggs begin to set, flip and cook until fully set. Transfer omelette to cutting board, roll and slice into thin strips. Alternatively, cook in wok.

Add 2 tbsp. to 3 tbsp. oil to wok and over high heat. When oil is hot, stir fry green onions, garlic, ginger and chile for 30 seconds to 1 minute. Add leftover rice, sesame oil and 5-spice powder and stir fry for 2 to 3 minutes. Add carrot and edamame and stir fry for 1 to 2 minutes. Add steak, bacon and stir to combine. Add sugar, soy sauce, oyster sauce and sherry vinegar and stir. Cook until rice is heated through, about 2 to 3 minutes more. Stir in egg and let heat through, about 1 minute. Garnish with green onions, cilantro and bean sprouts. Serve.

Yield: 2 servings.

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