Sunday, March 8, 2009

Chinese Fried Rice

Serve: 4 Prep: 10 minutes Cook: 40 minutes


  • 2 cups uncooked Jasmin rice
  • 2 cups water
  • 1/2 cup ham steak (cut into cubes:pea size)
  • 1/2 cup frozen peas & carrots
  • 1 cup thinly sliced green onion
  • 1/3 cup chopped shiitake mushroom
  • 3 eggs, lightly beaten
  • 3-4 tablespoons canola oil (or peanut oil)
  • 1/4 teaspoon salt
  • 1/4 tsp white pepper
  • 1 Tbsp oyster sauce
  • 1 tsp sugar

  1. Cook your rice (I use a rice cooker). You want it a bit on the crucnhy side, so even though you might want to add more water, DON'T.
  2. Let your rice cool completely (I spread it out on a baking sheet and put it in the freezer if I'm in a hurry). You can even cook your rice the night before and let cool in the fridge.
  3. In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish) about 1-2 minutes..
  4. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes.
  5. Garnish with remaining scallions and serve.

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