Our Fried Rice
Day-old rice, a hot pan, eggs, and whatever's in the fridge. Everybody's got a fried rice. This is ours — and it's the reason the channel is about rice in the first place.
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Method
Break up the rice
Wet your hands and crumble the cold rice so there are no clumps.
Eggs first
Big skillet or wok, high heat, 1 tablespoon oil. Pour in the eggs, let them set 20 seconds, scramble softly, and slide them out while still glossy. They finish later.
Aromatics
Same pan, 2 tablespoons oil. Onion for 2 minutes until soft, then garlic for 30 seconds. Don't let the garlic brown.
Vegetables and protein
Add peas, carrots and your protein. Stir-fry 2 minutes.
Rice
Add all the rice. Press it flat against the pan and leave it for 45 seconds so it toasts, then toss. Repeat three or four times, about 4 minutes total. Some grains should get a little crisp.
Sauce
Drizzle soy and oyster sauce around the edge of the pan so it sizzles on the metal, then toss everything to coat.
Finish
Eggs back in, broken into pieces. Sesame oil, white pepper, green onion. One last toss, off the heat, and serve.
Things we learned
- Cold rice is the whole trick. Fresh rice is too wet and steams instead of fries.
- Eggs out early and back in late keeps them tender instead of rubbery.
- If the pan feels crowded, cook in two batches. A crowded pan is a steamed pan.