It's simple to change this dish by adding two cups of cooked diced shrimp or chicken instead of egg, says Wilson. If you have a Chinese grocery store where you live, you can sometimes get a nice piece of seasoned and cooked roast pork, already cut into little pieces, and then you can have "roast pork and fried rice," which he knows is a real American favorite.
Ingredients
- 2 cups long-grain converted white rice, rinsed
- Salt
- 1/4 cup oyster sauce
- 2 tablespoons light Japanese soy sauce
- 3 large eggs, beaten until just blended
- 2 tablespoons peanut or vegetable oil
- 1 cup frozen baby peas, thawed
- 2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
- 2 cups diced store bought roast pork, optional
- Sesame oil, as needed
Directions
At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours.
Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.
Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.
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By kleighs84
Bowling Green, KY
on February 05, 2013
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This was my first attempt at making fried rice and it was awesome! I took others' advice and cut the oyster sauce in half. I used shallots instead of scallions. Really great!!
By jclark712_12926965
Lebanon, TN
on October 14, 2012
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Delicious. I did not have oyster sauce, so I used hoisin. I decided to add chicken and I marinated it in hoisin sauce for about 6 hours. I also cooked 1 onion with 5 cloves of minced garlic along with the peas and carrots that I added. This is a keeper.
By klewis.realtor_...
Manassas, VA
on August 19, 2012
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No need to cook the rice the day before. Cooked and went straigh on to the next steps. They oyster sauce can be quite 'fishy'... I would cut back a little, add the soy sauce and then adjust if needed. the sesame oil totally changed the fried rice taste. I love sesame oil in dishes, but did not use it the 2nd time I made this and it taked more like fried rice...Will continue to use this recipe. Quick, easy, and a family hit!!
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