Master Recipe
Fried Rice
serves 4
NOTE: In China,
soy sauce is never used in fried rice. This master recipe is
authentic in being delicately flavored with salt. The rice remains
white, and the other ingredients are vibrant and fresh tasting. Try
the pork variation for a more American rendition; it includes soy,
which flavors and colors the rice. Although we recommend that you
cool and store the rice as directed below, you can use leftover
rice that has been stored in an airtight container. It will cook up
mushier and with more clumps than rice cooled on a towel-lined
baking sheet.
5 cups cooked white rice, cooled to room temperature on towel-lined baking sheet, covered, and refrigerated
31/2 tablespoons peanut oil
2 large eggs, lightly beaten
4 medium scallions, thinly sliced
1 cup frozen peas, thawed
1 teaspoon salt
1 cup mung bean sprouts
INSTRUCTIONS:
1. Separate rice with fingers to break up large clumps.
2. Heat a 12-or 14-inch nonstick skillet over medium heat for 2 minutes. Add 11/2 tablespoons oil and swirl so that it coats bottom of pan evenly. Add eggs and cook until lightly set; then use a wooden or heatproof plastic spatula to scramble and break into small pieces. Cook until eggs are light golden brown and aromatic, about 3 minutes. Scrape eggs into bowl and set aside.
3. Raise heat to high and let pan come back up to temperature, 1 to 2 minutes. When hot, add remaining 2 tablespoons oil and swirl to coat bottom of pan evenly. Add scallions and peas and stir-fry for 1 minute. Add rice and salt. Use spatula to break up any lumps and stir-fry until rice is hot, about 3 minutes. Add sprouts and eggs, mix well to blend, and heat through, about 1 minute. Serve immediately.
VARIATIONS:
Pork Fried Rice
Mix together 11/2 tablespoons soy sauce, 1 tablespoon rice wine, and 1 teaspoon Asian sesame oil in small bowl and set aside. Follow master recipe through step 2. Heat pan as directed in step 3 and add 1 tablespoon peanut oil. Stir-fry 4 ounces finely diced cooked pork or ham for 1 minute. Add 11/2 tablespoons more oil and continue with recipe. Omit salt and add soy mixture with eggs and sprouts.
Shrimp Fried Rice
Toss 1/2 pound small, peeled shrimp with 1 tablespoon rice wine, 1 teaspoon Asian sesame oil, 1 teaspoon minced fresh ginger, and 1/2 teaspoon soy sauce in medium bowl. Set aside for 15 minutes, tossing once or twice. Before cooking eggs, heat 1 tablespoon peanut oil over medium-high heat in skillet. Add shrimp and cook until bright pink, 1 to 2 minutes. Transfer cooked shrimp and all liquid to clean bowl and wipe out skillet with paper towel. Heat 11/2 tablespoons more oil in empty skillet, cook egg, and proceed with master recipe as directed. Add shrimp back to pan with eggs in step 3.
Curried Chicken Fried Rice
Omit eggs and scallions in master recipe. Finely dice 1 medium onion, 1 small red bell pepper, and 4 ounces cooked chicken. Heat pan as directed. Add 2 tablespoons peanut oil and stir-fry onion over high heat until softened, about 2 minutes. Add peppers and cook for 2 minutes more. Add 2 teaspoons curry powder; stir-fry for 10 seconds or until fragrant. Add 1 tablespoon more peanut oil along with chicken and stir-fry for 1 minute. Add peas and continue with master recipe.