Fried Rice Cantonese (Chow Faan) -- (modified from Chinese Village Cookbook by Rhoda Yee)

1 egg, beaten
1/2 c onion, diced
1/2 c celery, diced (optional)
1/2 c peas
1/2 c cauliflower
1 c green cabbage
1 c shui choy (chinese cabbage)
1 bunch broccoli, chopped

3 c cold cooked rice
4 green onion, diced
1-2 tbsp dark soy sauce
1 tbsp light soy sauce
1 tsp salt (optional)
4 tbsp oil

Make certain all ingredients are diced the same size as the peas.

Heat wok. Add 1 tsp oil and reheat. Stir fry egg for 20 seconds. Set aside. Add 1 tsp oil and stir fry onion with celery for 1 minute. Set aside. Add 1 tsp oil and stir fry cabbage, broccoli, cauliflower for 3 minutes. Set aside. Add 1 tsp oil and stir fry pease for 1-2 minutes. Set aside. Add 2 tbsp oil and stir fry rice, breaking up lumps as you fry. Season with salt (optional) and stir until heated through. Add all other ingredients and season with soy sauce. Mix well and serve.

Serves 4-6.

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