Fried rice is the yin and yang of Chinese cooking – flexible AND firm. On the one hand you’re free to improvise – feel like adding some broccoli or chicken? Go right ahead. On the other hand there is a science to achieving the perfect fried rice, a rule we always adhere to: cold rice. When stir-fried, warm rice will result in a mushy mountain, whereas hardened, day-old grains will remain separated. Must be an ancient Chinese secret, but this one- dish meal is successfully laid back and regimented all at once.
3 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp ketchup
2 tbsp packed brown sugar
1 tsp sesame oil
1/4 tsp grated fresh ginger
Dash of hot pepper sauce, optional
2 tsp vegetable oil
2 large eggs, lightly whisked
1 tbsp peanut oil
1 small white onion, diced
1 medium carrot, peeled and diced
1 medium red bell pepper, diced
1 small garlic clove, minced
1 cup frozen green peas
4 cups cooked long grain white rice, chilled
For the sauce, in a small bowl, whisk soy sauce, oyster sauce, ketchup, brown sugar, sesame oil, ginger, and hot sauce (if using). Set aside.
Over medium heat, heat vegetable oil in a deep skillet or wok. Pour eggs into the skillet and cook without stirring for 30 seconds. Break egg into smaller pieces, cooking 1 minute more. Transfer to a small plate.
Using the same skillet, heat the peanut oil over medium-high heat. Add onion and cook until just softened, 1-2 minutes, stirring often. Add carrots and red peppers, continuing to cook for 2 minutes. Stir in garlic and frozen peas and cook until garlic is fragrant, about 1 minute. Add cooked rice, reserved egg and soy sauce mixture to the vegetables, stirring well to combine and cooking for 1 minute to heat through.