Fried Rice with Peas and Bean Sprouts
By America's Test KitchenPublished on August 21, 2007
Time
25 minutes
Yield
Serves 4 to 6 (Makes about 8 cups)
Ingredients
¼ cup oyster sauce 1 tablespoon soy sauce 3 tablespoons peanut oil or vegetable oil2 large eggs, beaten lightly1 cup frozen peas (preferably baby peas), thawed2 medium cloves garlic, minced (about 2 teaspoons)6 cups cooked white rice (cold), large clumps broken up with fingers1 cup bean sprouts (about 2 ½ ounces)5 medium scallions, sliced thin (about ½ cup)
Instructions
- Combine oyster sauce and soy sauce in small bowl; set aside.
- Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
- Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas and cook, stirring constantly, 30 seconds; stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
Time
25 minutesYield
Serves 4 to 6 (Makes about 8 cups)Ingredients
¼ cup oyster sauce
1 tablespoon soy sauce
3 tablespoons peanut oil or vegetable oil
2 large eggs, beaten lightly
1 cup frozen peas (preferably baby peas), thawed
2 medium cloves garlic, minced (about 2 teaspoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
1 cup bean sprouts (about 2 ½ ounces)
5 medium scallions, sliced thin (about ½ cup)
Ingredients
¼ cup oyster sauce
1 tablespoon soy sauce
3 tablespoons peanut oil or vegetable oil
2 large eggs, beaten lightly
1 cup frozen peas (preferably baby peas), thawed
2 medium cloves garlic, minced (about 2 teaspoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
1 cup bean sprouts (about 2 ½ ounces)
5 medium scallions, sliced thin (about ½ cup)
Ingredients
¼ cup oyster sauce
1 tablespoon soy sauce
3 tablespoons peanut oil or vegetable oil
2 large eggs, beaten lightly
1 cup frozen peas (preferably baby peas), thawed
2 medium cloves garlic, minced (about 2 teaspoons)
6 cups cooked white rice (cold), large clumps broken up with fingers
1 cup bean sprouts (about 2 ½ ounces)
5 medium scallions, sliced thin (about ½ cup)
Why This Recipe Works
We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of only using soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. To keep the amount of fat low, we batch-cooked the vegetables in a mere 3 tablespoons of oil.
Instructions
- Combine oyster sauce and soy sauce in small bowl; set aside.
- Heat 12-inch nonstick skillet over medium heat until hot, about 2 minutes; add 1 1/2 teaspoons oil and swirl to coat pan bottom. Add eggs and cook without stirring until they just begin to set, about 20 seconds, then scramble and break into small pieces with wooden spoon; continue to cook, stirring constantly, until eggs are cooked through but not browned, about 1 minute longer. Transfer eggs to small bowl and set aside.
- Return skillet to burner, increase heat to high, and heat skillet until hot, about 2 minutes. Add remaining 2 1/2 tablespoons oil and swirl to coat pan bottom. Add peas and cook, stirring constantly, 30 seconds; stir in garlic and cook until fragrant, about 30 seconds. Add rice and oyster sauce mixture; cook, stirring constantly and breaking up rice clumps, until mixture is heated through, about 3 minutes. Add eggs, bean sprouts, and scallions; cook, stirring constantly, until heated through, about 1 minute. Serve immediately.
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