A Simple Yum Yum Fried Rice
Created by ForeverMama on March 5, 2015
- Servings: 6
- Prep Time: 25m
- Cook Time: 5m
- Recipe #17729
Ingredients
- FOR SAUCE
- 4 tablespoons oyster sauce
- 4 tablespoons light soy sauce
- 2 teaspoons sesame oil
- 1 tablespoon wine (Shaoxing wine)
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- White pepper (pinch of)
- FOR RICE
- 5 cups cooked rice (at room temperature)
- 1 cup green peas (fresh or frozen green peas)
- 2 cups water (if using fresh peas)
- 6 extra-large eggs
- 4 1/2 tablespoons oil (peanut oil)
- 1/2 teaspoon salt
- White pepper (pinch of)
- 1 tablespoon minced ginger
- 1 tablespoon minced garlic
- 1/2 cup diced shallots (1/4" dice)
- 1/2 cup scallions, sliced diagonally
How to Make
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Step 1: 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.
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Step 2: To make the sauce: In a small bowl, mix together all of the ingredients and reserve.
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Step 3: Place the cooked rice in a bowl. Using your hands, break up any lumps and reserve.
How to Make
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Step 4: 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.
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Step 5: In a bowl, beat the eggs with 1 tablespoon of the peanut oil, 1/4 teaspoon of salt, and white pepper.
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Step 6: 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.
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Step 7: Wash and dry the wok and spatula.
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Step 8: 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.
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Step 9: When a wisp of white smoke appears, add the ginger and stir briefly. Then add the garlic and stir briefly.
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Step 10: 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.
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Step 11: 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.
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Step 12: Raise the heat to high, stir the sauce, and drizzle it over the rice.
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Step 13: 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.
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Step 14: Taste for seasoning and adjust, if necessary.
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Step 15: Turn off the heat and add scallions and distribute evenly.
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Step 16: Transfer to a heated dish, and serve.