Fried Rice

Name: Fried Rice
Total time: 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 3 cups Day-old cooked jasmine rice (chilled and grains separated); 2 Large eggs (beaten lightly with a pinch of salt); 1/2 cup Frozen peas and carrots (thawed); 1/2 cup Char siu pork or cooked chicken (diced); 2 tbsp Soy sauce (light); 1 tbsp Oyster sauce; 3 Scallions (chopped, separating white and green parts); 1/2 tsp White pepper

A staple dish made by stir-frying leftover rice with eggs, vegetables, and soy sauce.

15 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Seafood Shellfish Soy Wheat

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Instructions

6 steps

1
Prep the Rice: Take the chilled, day-old rice and use wet hands to break up any large clumps so the grains are separated. This ensures the fried rice isn't mushy.

2
Scramble the Eggs: Heat a wok over medium-high heat until smoking. Add 1 tbsp oil, swirl to coat, and pour in the beaten eggs. Scramble quickly until just barely set, then remove to a plate and break into small pieces.
3
Aromatics and Veggies: Wipe the wok clean, add another 1 tbsp of oil, and heat over high heat. Toss in the scallion whites and the diced meat. Stir-fry for 30 seconds until fragrant. Add the peas and carrots, cooking for another minute.
4
Fry the Rice: Add the separated rice to the wok. Press the rice against the hot sides of the wok to sear it, then toss. Repeat for 2-3 minutes until the rice is heated through and slightly toasty.
5
Season and Combine: Drizzle the soy sauce and oyster sauce around the edges of the wok (not directly on the rice) so it caramelizes slightly. Toss vigorously to color the rice evenly.
6
Finish: Fold the scrambled eggs back into the wok. Sprinkle with white pepper and the scallion greens. Toss for 30 more seconds, then serve hot.

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