Fried Rice
Making fried rice is as about second nature to me as tying my shoes. Every Chinese household and family has their own particular take on it, but for me there are some imperatives— day old rice, peas and carrots, lap cheung (Chinese sausage) or roast pork, and ribbons of scrambled egg. Everything else is what you have in the fridge. Oh, and a ripping hot pan (or wok) to get some crunchy bits from the bottom.
Serves 4-6
INGREDIENTS
3 cups cooked white jasmine rice
2 lap cheung (optional), cut lengthwise and into ¼” slices
1 lb boneless skinless chicken thighs, cut into 1” pieces
1 garlic clove, minced or microplaned
Half a red onion, chopped
1 10 oz bag frozen peas and carrots
2 large eggs, whisked
3-4 tbsp hoisin sauce
1 tsp toasted sesame oil
2 scallions, chopped
½ cup chopped cilantro
3 tbsp grapeseed oil or other neutral oil, divided
Salt and pepper
METHOD
Heat ½ tbsp oil in a large sauté pan over medium heat and add egg. Cook in a flat layer undisturbed like a pancake until top is set— approximately 3-4 minutes. Slide onto a cutting board to cool. Roll and cut into ¼” ribbons. Set aside.
In the same pan, add onion, lap cheung and garlic and sauté until onion is soft, approximately 4-5 minutes. Add remaining oil and turn heat up to high. Add chicken, salt and pepper. Cook until chicken is thoroughly cooked, approximately 4-5 minutes. Add in peas and carrots, rice and hoisin and stir to combine. Let sit undisturbed for 2- 3 minutes so crust can develop. Add in eggs, scallions, cilantro sesame oil and salt and pepper to taste and stir to combine.
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