Fried Rice

Name: Fried Rice
Yield: makes 4 servings
Ingredients: 3 tablespoons corn, grapeseed, or other neutral oil; 2 eggs, lightly beaten; 1/2 pound small shrimp, peeled, optional; 1/2 pound Barbecued Pork (page 373), Chinese sausage, or other meat, chopped into bits, optional; 1/2 cup chopped scallion; 4 cups cooked long-grain rice (preceding recipe), chilled; 1 tablespoon soy sauce; 3 teaspoons dark sesame oil or toasted sesame seeds (page 596); Salt and black pepper to taste

December 14, 2011

Leftover rice is not only acceptable here but practically mandatory: fresh or warm rice does not fry well, but clumps together and sticks to the wok. You need cold, stale rice, which separates during cooking. If you have neither roast pork (even the Cuban Lechon Asado, page 375, will work) nor Chinese sausage, ham is a fine substitute. No meat at all is fine, too, of course; see the variations.

Recipe notes

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