Fried Rice

By Nemo

Ingredients

• 2 cups long-grain converted white rice, rinsed
• Salt
• 1/4 cup oyster sauce
• 2 Tbs light Japanese soy sauce
• 3 large eggs, beaten until just blended
• 2 Tbs peanut or vegetable oil
• 1 cup frozen baby peas, thawed
• 2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
• 2 cups diced store bought roast pork, optional
• Sesame oil, as needed

Details

Servings 4

Preparation

Step 1

Break up any clumps of the cold rice with your fingers and set aside. In a small bowl, stir together the oyster sauce and soy sauce and set aside.

Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. When the skillet is hot, add the eggs, swirling them around to make sure they coat the whole bottom of the pan. Cook, without stirring, and adjusting the heat as necessary, until the eggs are firm and cooked through but not yet starting to brown, lifting the skillet and tilting it so that the eggs cook evenly. Slide the eggs onto a plate and when they have cooled, cut into small pieces and set aside.

Return the skillet to the burner and heat the oil over high heat. When it is hot, add the peas and scallions, and cook, stirring constantly, until the scallions are limp, about 1 minute. Stir in the rice, sauce mixture, eggs and roast pork until well mixed. Continue to cook, stirring, until the rice is heated through, 1 to 2 minutes. Plate and drizzle with sesame oil, to taste.