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The Best Fried Rice

Servings: 6

Ingredients

  • 5 c cold cooked rice cooked at least one day in advance
  • 1 c small raw shrimp steeled, deveined and split in half, lengthwise
  • 1 tsp baking sode
  • 1 tsp salt
  • 5 Tbls peanut, vegetable or corn oil
  • 2/3 c cubed Chinese sausage, 2 small or cooked ham
  • 3 eggs
  • 1/2 c frozen green peas
  • 1 Tbls salt approximately
  • 2 Tbls oyster sauce
  • 1 c fresh bean sprouts
  • 1/2 c chopped scallion green part included

Instructions

  • Flake the rice so that the grains do not stick together. Set aside.
  • Combine the shrimp with the baking soda and salt and let stand for 15 minutes or longer. Rinse thoroughly in cold water and pat dry on a paper towel.
  • Heat oil in a wok or skillet until it is almost smoking and add the shrimp. Cook, stirring quickly and turning them in the oil until they turn pink, about 30 seconds. Remove them to a sieve fitted over a bowl and let them drain well. Return the oil from the drained shrimp to the pan.
  • Add the sausage or ham to the pan and cook just to heat through, stirring. Add the rice, stirring rapidly, and cook until thoroughly heated without browning.
  • Do the following quickly: Make a well in the center of the rice and add the eggs, stirring constantly. When they have a soft scrambled consistency, start incorporating the rice, stirring in a circular motion.
  • When all of the rice and eggs are blended, add the peas and the salt, stirring. Stir in the oyster sauce and the cooked shrimp, tossing the rice over and over to blend everything. Stir in the bean sprouts and cook, stirring and tossing, about 30 seconds. Add the scallions and serve immediately.