Fried rice is a very popular side dish to many Chinese dishes, however, many times the rice is so greasy, salty, and bland that it leaves a lot to be desired. This recipe changes all that! The rice is cooked in only 3 tablespoons of oil so the final result is anything but greasy. The secret to making great fried rice is starting with cold, precooked rice. Just-cooked hot rice will stick to the pan and turn into a soggy, mushy mess. Leftover rice is the best kind to use for this recipe. This Fried Rice with Peas and Bean Sprouts make a great side dish for my favorite Chinese recipe, General Tso’s Chicken, or make it a meal on its own by throwing in some grilled chicken!
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Fried Rice with Peas and Bean Sprouts
- 1/4 cup oyster sauce
- 1 tablespoon soy sauce
- 3 tablespoons peanut oil, divided
- 2 large eggs, beaten lightly
- 1 cup frozen peas (preferably baby peas), thawed
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 6 cups cooked white rice (cold), large clumps broken up with fingers
- 1 cup bean sprouts
- 5 medium scallions, sliced thin (about 1/2 cup)
- In small bowl combine oyster sauce and soy sauce; set aside.
- Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring until they just begin to set, about 20 seconds. Scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
- Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas and cook, stirring constantly, 30 seconds; stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
Yields: 4 to 6 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Source: Cook’s Illustrated, March 2001