Fried Rice
Fried rice is the weeknight MVP: fast, flexible, and somehow always better than it has any right to be. This is a simple, yet insanely good way to make the best fried rice possible.
Ingredients
- 300 g jasmine rice, rinsed well
- 270 g water
- 4 large eggs
- salt
- 75–100 g scallions, sliced, whites + greens separated
- high smoke point oil
- 50 g soy sauce
- 25 g oyster sauce
Instructions
- Rinse rice until water runs mostly clear. Cook with 270 g water (90% hydration).
- Turn cooked rice out onto a tray, gently spread, and chill 20–30 min until cold.
- Heat up about 2 Tbsp of oil until slightly smoking. Add in eggs and allot to puff up for about 15 seconds. Flip the eggs and break down slightly and cook for about another 10 seconds. Set aside.
- Heat up another 2 Tbsp of oil and add in scallion greens and cook for about 30 seconds and add in all of your rice.Push the rice around a little until the onions are incorporated and press the rice out into a single layer in the pan and let it cook for 30 seconds. Toss and repeat once more. Add in the eggs and stir and toss until incorporated
- Push the rice into the center of the wok, into a single mound. Pour the soy sauce mixture around the edge of the rice and toss until incorporated. Stir in remaining green onion. Season to taste if needed
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