Good fried rice has firm separate grains. It is clean, light; with different flavors in each bite. No clumping. The secret is using white rice that has been in the refrigerator overnight, and using a non-stick skillet (not wok) to cook evenly without a lot of oil.
INGREDIENTS
- 2 tbsp oil
- 1 tbsp minced garlic
- 1 large egg, beaten lightly
- 1 cup frozen peas (pref. baby peas)
- 2-3 cups cooked rice, broken up with fingers
- 1/2 cup bean sprouts (optional)
- 2 medium scallions
Directions
- Heat oil in the skillet
- Add egg and allow the set for 20 seconds, then scramble, and break into small pieces. Transfer egg to small bowl.
- Add more oil to skillet.
- Add peas and garlic, and cook until garlic is fragrant (1 min)
- Add rice, oyster sauce, and soy sauce; stirring constantly (3 min)
- Add eggs, bean sprouts (optional), and scallion, stirring constantly (1 min)