Fried Rice

By mhatkinson

The secret to perfect fried rice is to cook the rice one day ahead of time and refrigerate it overnight.

Can substitute almost-cooked chicken and other quick-cooking vegetables, such as bell pepper for the shrimp and peas.

Ingredients

• 2 1/2 tablespoons vegetable oil
• 1 large egg, slightly beaten
• 2 scallions,, thinly sliced, green and white sections separated
• 2 large cloves garlic, minced
• 3/4 pound small cooked shrimp
• 4 cups cooked long-grain rice (do not use glutinous (stickly) rice)
• 1/2 cup fresh or frozen, thawed petite peas
• 2 1/2 tablespoons fish sauce
• 2 red Thai chili peppers, seeded and cut into very thin strips (optional)
• 1/4 cup coarsely chopped fresh cilantro
• Cucumber slices
• Fresh lime wedges

Preparation

Step 1

In a wok or large skillet over medium heat, heat 1/2 tablesppon of the oil. Add the egg and cook, stirring quickly and constantly, until the egg is scrambled into small, dry curds, about 30 seconds. Transfer to a small bowl: set aside.

Return the pan to medium heat. Carefully swirl in the remaining 2 tablespoons oil and heat until hot but not smoking. Add the scallion whites and the garlic and heat, stirring, just until fragrant, 10 to 15 seconds. (Do not allow them to brown or the rice will be discolored and bitter.) Add the shrimp and stir-fry for about 1 minute. Add the rice, 2 cups at a time, stirring well after each addition to separate the individual grains. Add the peas and fish sauce and continue stir-frying until the rice is heated through, about 5 minutes. Remove from heat.

Add the scallion greens, chili peppers (if using) and cilantro. Toss to combine. Garnish with cucumber slices and lime wedges and serve immediately.