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Fried Rice With Egg

http://www.foodnetwork.com/recipes/saras-secrets/fried-rice-with-egg-recipe/index.html
1 fave
Nutrition per serving    (USDA % daily values)
CAL
653
FAT
64%
CHOL
99%
SOD
72%

Comments

http://www.foodnetwork.com/recipes/saras-secrets/fried-rice-with-egg-recipe/index.html
Perla Abeyta   •  5 Jun   •  Report
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Ingredients for 4 servings

2 cups long-grain converted white rice, rinsed

salt

1/4 cup oyster sauce

2 Tbsps light Japanese soy sauce

3 large eggs, beaten until just blended

2 Tbsps 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

Preparation

1.

At least 1 day before you plan to make the fried rice, place the rinsed rice in a heavy, medium-sized saucepan. Add 2 cups of cold water and salt, to taste. Bring to a boil over high heat. Cover, and cook at a gentle boil until the water has cooked down to the level of the rice. With a spoon (not a fork), stir the rice well. Cover, and reduce the heat to low. Continue to cook for about 15 minutes, or until the rice is tender. Fluff with a fork. Cool to room temperature before covering and refrigerating for 24 hours. 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.

View instructions at
food network, Recipe courtesy Wilson Eng, The New York Cabbie Cookbook, Running Press, 2003

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