Adapted from – Mastering the Art of Chinese Cooking by Eileen Yin-Fei Lo
Fried rice is a great way to use leftovers and is a relatively quick and easy dish to make. I’ll make extra rice when making a stir-fry or other dish, so I have some to make fried rice. Feel free to add in any quick cooking vegetable you have on hand. Cook the vegetable first and reserve to add into the dish later. Also, feel free to add in any pre-cooked leftover meat to the dish. It all comes together quickly, so have all your ingredients ready to go!
Prep Time: 10 minutes
Cook Time: 20 minutes
2 tablespoons oyster sauce
2 tablespoons soy sauce
1 tablespoon Shaoxing wine (or dry Sherry, or Sherry vinegar)
1 teaspoon sugar
¼ teaspoon sea or kosher salt
1/8 teaspoon white pepper
5 cups cooked rice, at room temperature
1 cup frozen green peas, thawed
5 large eggs
4 ½ tablespoons canola or peanut oil, divided
½ teaspoon sea or kosher salt, divided
1/8 teaspoon white pepper
2 teaspoons ginger, minced
2 teaspoons garlic, minced
½ cup shallots, diced small
A wok or very large frying pan. Frying pans work better than woks if you have an electric stove.
Mix all the ingredients for the sauce in a small bowl and set aside.
Break up the cooked rice, so it’s not in clumps.
Thaw the peas if not thawed already.
Beat the 5 eggs with 1 tablespoon of the oil, ¼ teaspoon of sea salt, and 1/8 teaspoon white pepper.
Heat the wok or frying pan over high heat, then add two tablespoons of oil and swirl to coat the wok (or frying pan). When the oil shimmers and a wisp of smoke appears add the egg mixture to the pan. Scrambled the eggs with a wooden spoon until just set. Transfer to a plate, cut into coarse pieces if necessary, and reserve.
Wipe the pan clean and heat over high heat. Add 1 ½ tablespoons of oil and swirl to coat the wok/pan. When the oil shimmers and a wisp of smoke appears add the 2 teaspoons minced ginger and 2 teaspoons minced garlic. Stir and cook briefly.
Add the ½ cup diced shallots and ¼ teaspoon of sea salt. Reduce the heat to medium and cook until the shallots are translucent.
Add 1 cup of thawed peas and cook for a few minutes until they are hot.
Add 5 cups of cooked rice. Stir to mix everything together and cook, stirring occasionally for about 3-5 minutes, until the rice is hot.
Turn the heat to high and pour in the reserved sauce mixture. Stir the rice continuously for a couple of minutes until the sauce coats the entire mixture.
Add the eggs back to the pan and cook, stirring, for another couple of minutes until everything is combined and hot.