The Best Fried Rice
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
3-4
ingredients
- 1 1⁄2 cups raw basmati rice, cooked at least 1 day in advance to make about 4 1/2 cups cooked rice
- 1 cup raw small shrimp, shelled,deveined and split in half lengthwise
- 1 teaspoon baking soda
- salt
- 1⁄4 teaspoon salt
- 1⁄2 1/2 cup vegetable oil or 1/2 cup corn oil, divided
- 1⁄2 cup thinly sliced Chinese sausage (4 small) or 1/2 cup cooked ham, diced
- 3 eggs
- 1⁄2 cup cooked green peas, fresh or frozen
- salt
- 3 tablespoons oyster sauce
- 3⁄4 cup fresh bean sprout
- 1⁄2 cup chopped scallion, green part included
directions
- Fluff the rice so that it's not sticking together; set aside.
- Mix shrimp, baking soda and salt to taste; set aside for at least 15 minutes; rinse and pat dry.
- Heat 1/4 cup oil in a wok or skillet until almost smoking; add shrimp and stir until pink, about 30 seconds; remove and drain in a sieve set over a bowl.
- Heat the remaining 1/4 cup oil in the wok; add sausages or ham and stir until heated through; add rice, stir rapidly until heated and not browned.
- Quickly make a well in the center of the rice and add the eggs, constantly stirring; when they are softly scrambled, start incorporating them by stirring in a circular fashion.
- When rice and eggs are mixed, add peas and salt to taste; stir in oyster sauce and shrimp, tossing rice to blend everything; stir in bean sprouts and stir another 30 seconds; add scallions and serve immediately.
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Reviews
-
To be honest, this fried rice really wasnt what I was expecting. I didnt use the ham, but that wasnt the problem. I foun the rice to be VERY oily, and it really lacked the flavor I was expecting. I also found that there was a lot of egg in the recipe..so if I were to try this again I definitely wouldnt use 3 eggs. I felt that the 3 Tablespoons of oyster sauce, alone, wasnt enough to give this the flavor that I look for in frid rice. Overall, the rice wasnt bad, but if I were to make this again I would probably make some changes to suit my tastes. :-)
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.