📝 About This Recipe
Inspired by the high-heat energy of Asian night markets, this fried rice is a masterclass in texture and balance. Each grain of rice is toasted to perfection, coated in a savory-sweet glaze, and punctuated by the smoky essence of 'wok hei.' This recipe delivers that addictive fast-food comfort with a sophisticated depth of flavor that only home cooking can achieve.
🥗 Ingredients
The Foundation
- 3 cups Jasmine Rice (cooked, chilled overnight, and grains separated)
- 3 tablespoons Vegetable Oil (high smoke point oil like canola or grapeseed)
- 2 pieces Large Eggs (lightly beaten with a pinch of salt)
Aromatics and Protein
- 3 cloves Garlic (minced)
- 1 teaspoon Fresh Ginger (finely grated)
- 1 small Shallot (finely diced)
- 2 links Chinese Sausage (Lap Cheong) (diced into small cubes)
- 1/2 cup Frozen Peas and Carrots (thawed and patted dry)
The Umami Glaze
- 1.5 tablespoons Light Soy Sauce (for saltiness and color)
- 1/2 tablespoon Dark Soy Sauce (primarily for a rich caramel color)
- 1 tablespoon Oyster Sauce (adds savory depth)
- 1 teaspoon Toasted Sesame Oil (added at the very end for aroma)
- 1/4 teaspoon White Pepper (ground)
- 1/2 teaspoon Granulated Sugar (to balance the salt)
For Garnish
- 2 stalks Green Onions (thinly sliced on a bias)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
👨🍳 Instructions
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1
In a small bowl, whisk together the light soy sauce, dark soy sauce, oyster sauce, white pepper, and sugar until the sugar is dissolved. Set aside.
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2
Ensure your chilled rice is thoroughly broken up; there should be no large clumps. Using your hands dampened with a little water can help separate the grains without smashing them.
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3
Heat a wok or large heavy-bottomed cast iron skillet over high heat until it begins to smoke slightly.
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4
Add 1 tablespoon of oil and swirl to coat. Pour in the beaten eggs. Scramble quickly for 30 seconds until just set but still soft. Remove eggs from the wok and set aside.
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5
Wipe the wok clean if necessary, add another tablespoon of oil, and toss in the diced Chinese sausage. Stir-fry for 1-2 minutes until the fat renders and the edges turn crispy.
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6
Add the shallots, garlic, and ginger to the sausage. Stir-fry for 30 seconds until fragrant, being careful not to burn the garlic.
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7
Add the peas and carrots. Stir-fry for 1 minute to cook through and allow any remaining moisture to evaporate.
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8
Push the ingredients to the sides of the wok and add the remaining tablespoon of oil to the center. Add the cold rice.
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9
Using a spatula, press the rice down and toss frequently over high heat for 3 minutes. You want to hear the rice 'crackle' as it toasts in the oil.
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10
Drizzle the prepared sauce mixture over the rice. Toss vigorously to ensure every grain is evenly coated in the dark, savory glaze.
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11
Add the cooked eggs back into the wok, breaking them into smaller pieces with your spatula as you mix them into the rice.
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12
Drizzle the toasted sesame oil over the rice and give it one final, high-heat toss for 30 seconds to lock in the flavors.
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13
Remove from heat, stir in half of the green onions, and transfer to a serving platter or individual bowls.
💡 Chef's Tips
Always use day-old, refrigerated rice; fresh rice contains too much moisture and will result in a mushy texture. Don't crowd the pan; if you are doubling the recipe, cook it in two batches to maintain the high heat necessary for 'wok hei.' Prep all ingredients beforehand (mise en place) because the actual cooking process moves very quickly. If you don't have Chinese sausage, thick-cut bacon or diced ham make excellent smoky substitutes. Adjust the saltiness at the end with a tiny splash of soy sauce if needed, but remember that oyster sauce is quite salty already.
🍽️ Serving Suggestions
Serve alongside crispy Spring Rolls for a classic fast-food feast. Pair with a cold, crisp Lager or a chilled Jasmine Green Tea to cut through the richness. Top with a drizzle of Chili Crisp or Sriracha if you crave an extra kick of heat. Accompany with a simple cucumber salad dressed in rice vinegar and sesame oil for a refreshing contrast.