A Simple Yum Yum Fried Rice
March 05, 2015
"Though simple, this fried rice packs a ton of flavor from ginger, garlic, sweet shallots and eggs. To make it an even more substantial meal, add shrimp, chicken or roasted pork."
- FOR SAUCE
- FOR RICE
- Serving Size: 1 (347.4 g)
- Calories 431.9
- Total Fat - 18 g
- Saturated Fat - 3.5 g
- Cholesterol - 164.4 mg
- Sodium - 1245.1 mg
- Total Carbohydrate - 54 g
- Dietary Fiber - 2.4 g
- Sugars - 3.4 g
- Protein - 12.1 g
- Calcium - 50.9 mg
- Iron - 4 mg
- Vitamin C - 12.7 mg
- Thiamin - 0.4 mg
Make sure you have all the ingredients for this stir-fried rice on hand before you begin cooking so the frying can proceed without interruption.
To make the sauce: In a small bowl, mix together all of the ingredients and reserve.
Place the cooked rice in a bowl. Using your hands, break up any lumps and reserve.
If using fresh peas, pour the water into a small pot and bring to a boil over high heat. Add the peas and boil for 1 - 2 minutes or until they are tender. Drain and reserve. If using frozen peas, allow them to thaw, then drain well and reserve.
In a bowl, beat the eggs with 1 tablespoon of the peanut oil, 1/4 teaspoon of salt, and white pepper.
Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the beaten eggs and scramble with the spatula for about 1 1/2 minutes, or until medium-firm. Turn off the heat and transfer to a plate. Cut into small, coarse pieces, and reserve.
Wash and dry the wok and spatula.
Heat the wok over high heat for 20 seconds. Add the remaining 1 1/2 tablespoons peanut oil and, using the spatula, coat the wok with the oil.
When a wisp of white smoke appears, add the ginger and stir briefly. Then add the garlic and stir briefly.
Add the shallots and the remaining 1/4 teaspoon salt, lower the heat to medium, and cook for 2 minutes, or until the shallots are translucent.
Add the peas, raise the heat to high, and stir and cook for 2 minutes, or until very hot. Add the rice, stir to mix, then lower the heat to medium, and stir and mix for 3 minutes, or until the rice is very hot.
Raise the heat to high, stir the sauce, and drizzle it over the rice.
Stir constantly for about 2 minutes, or until the rice is evenly coated with the sauce. Add the eggs and stir and mix for about 1 minute.
Taste for seasoning and adjust, if necessary.
Turn off the heat and add scallions and distribute evenly.
Transfer to a heated dish, and serve.
Tips & Variations
No special items needed.