This fried rice recipe brings together several time-honored ingredients to exemplify my idea of this ultimate takeout classic.
Ingredients
- 3 tablespoons peanut oil - divided
- 2 large eggs - lightly beaten
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 2 cloves garlic - minced, about 2 teaspoons
- 5 cups cooked white rice
- 5 medium scallions - white and green parts, sliced thin, about 1/2 cup
- 1/2 cup frozen peas and carrots mix
- 8 ounces barbecue pork - sliced into thin bite-sized pieces
- 1/4 teaspoon white pepper
Instructions
Prep
- Combine oyster sauce and soy sauce in a small bowl; set aside.
- Heat a 12-inch nonstick skillet over medium heat until hot.
Cook the eggs
- Add 1 1/2 teaspoons oil and swirl to coat the bottom of the pan.
- Add eggs and cook without stirring, until they are just set, about 20 seconds, then scramble and break into small pieces with a wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer.
- Transfer the eggs to a small bowl and set aside.
Cook the vegetables, meat, and aromatics
- Return the skillet to medium heat; add 1 1/2 tablespoons oil and swirl to coat the bottom of the pan.
- Add the peas and carrots blend and barbecue pork; cook, stirring constantly for 1 minute.
- Stir in the garlic and ginger and cook until fragrant, about 30 seconds.
Stir-fry the rice and incorporate the remaining ingredients
- Add the rice and oyster/soy sauce mixture; cook, stirring constantly, breaking up any rice clumps until the mixture is heated through, about 3 minutes.
- Add the scallions and white pepper; cook stirring constantly until heated through, about 1
- minute.
- Fold the cooked eggs into the rice and serve immediately.