Samrith and Samnang's Fried Rice

By Cookie67

Ingredients

• 4 cups cooked cold white rice (like jasmine rice)
• 2 eggs
• 2 tbsp canola oil, divided
• 2 cups shrimp or thinly sliced pork or chicken, raw or leftover cooked
• 1 cup thinly sliced mushrooms
• 1 white onion, thinly sliced (cut in half then sliced in thin strips)
• 3-4 tbsp oyster sauce or sweet soy sauce
• 1/2 tsp minced garlic
• 1/2 tsp powdered ginger, optional
• 1/2 tsp ground pepper
• 1/4-1/2 tsp crushed red peppers or cayenne pepper (optional)
• 3 green onions, sliced on the angle - green and white parts
• 1/2 cup diced fresh pineapple (a good way to balance salt/sweet)
• 1/3 cup roasted cashew nuts

Details

Servings 6

Preparation

Step 1

TIP: To cook the eggs, whip them with a fork in a small bowl. Add 1 tsp of the canola oil to a small omelet or other nonstick pan. Heat over medium until oil is hot. Pour egg to make a thin layer, reduce to medium-low and cook without stirring or flipping for 4-5 minutes until it looks almost done. Slide out of the pan and roll up. Let cool a bit and then thinly slice. Set aside to ad to the pan at the end of stir frying.

Heat a large pan or wok over high heat with the remaining canola oil. When hot, add the shrimp or meat, mushrooms, white onion and oyster or soy sauce. Top with Garlic, Ginger, pepper, crushed red pepper (if using). Stir fry about 4 minutes, stirring constantly. Add rice and cook, stirring, until heated through, about another 4 minutes. Add green onions, pineapple, egg slices and cashews, cook 1 final minute and serve hot.