Recipe by Sue Lau
I made this in the style of one of the local take-out places. It's rather good!
Top Review by juniperwoman
This was by far the best fried rice I've ever made, and better than many restaurant versions. The method of cooking the eggs is easy and effective. The turmeric is a surprising and delicious addition. Thanks for posting! We will be making this (or variations of it) for a long time to come.
- 2 tablespoons peanut oil (plus possibly extra, 2 to 3)
- 3 cups cold cooked rice, crumbled (please chill overnight)
- 1 small vidalia onions or 1 small walla-walla onion, diced
- 3 ounces char siu pork or 3 ounces cold cooked roast pork, diced
- 1 garlic clove, minced
- 1⁄4 cup frozen peas
- 2 organic eggs, lightly beaten
- 1⁄2 teaspoon ground turmeric
- 2 tablespoons light soy sauce (not "lite") or 2 tablespoons regular soy sauce
Directions See How It's Made
- In a large flat-bottomed wok or 12-inch skillet, heat oil.
- Add onion and chopped pork and cook over high heat, stirring, until pork browns and onions just start to caramelize.
- Add garlic, cooking briefly.
- Stir in crumbled and separated rice (make sure it is not overly wet) along with peas.
- Cook over medium heat, stirring for several minutes.
- The rice is going to stick a little anyway- but if it sticks a LOT, add some oil to loosen it up (tbsp at a time).
- Beat eggs with turmeric in a small bowl.
- Make an open space or well in the center of the rice in the pan.
- Pour in the eggs, and allow to cook a little before stirring (do not overstir).
- Do not mix in the rice until the eggs are about 75% set, then just stir to blend until the rice is nice and yellow.
- Add the soy sauce.
- Cook for several minutes, stirring up from the bottom because the soy/egg should stick a little if your pan is hot enough.
- But it is ok to get the browned bits- just loosen them up from the bottom of the pan and stir into the rice (it will add flavor).
- Serve rice with additional soy sauce as desired.
- Some people like sesame oil added to their fried rice- 1/4 tsp should be plenty, although I don't think it is traditionally added to fried rice.
- If you want to add different meats/seafood instead of pork, make sure you don't overcook it.
- Shrimp especially cooks rapidly and when it curls, it is done- if you use precooked shrimp, do not cook it, but just warm it in the rice.
- Precooked shrimp will never taste as good as raw deveined shrimp that has been bathing in rice wine for 30 minutes or so, but that is a matter of choice.
- Diced chicken will dry out if you cook it too long, so be careful there; do not use raw chicken in this rice.
- Of course, vegetable fried rice is a nice version- take away the meat and add finely diced blanched carrot as well as mung bean sprouts or other veggies you like; if you add mushrooms, be careful of the water they release (you may want to precook the in a separate pan).
- Also if you use regular soy instead of light, taste for salt; also if you use regular roast pork, adding a pinch of 5 spice to the fried rice may be to your liking.
- This recipe makes 1 quart- if you want to increase it, don't crowd the pan as it is better to cook the quarts separately.