This dish came out perfectly and I credit that to the easy step-by-step directions and the tip to use cold rice rather than freshly cooked rice. This is a great way to use up leftover rice!
Simple Fried Rice
3 T vegetable oil
2 large eggs, beaten lightly
2 C frozen peas and carrots, thawed (Note: I used a frozen peas, carrots, corn and string bean mixture because that’s what I had on hand)
2 garlic cloves, minced
4 C cooked white rice, chilled
2 C shredded cooked chicken (or thinly sliced cooked pork or beef)
3 T low sodium soy sauce
3 T oyster sauce
5 scallions, sliced thin
Heat 1 ½ teaspoons oil in a large nonstick skillet over medium heat until shimmering.
Add in eggs; cook without stirring until just beginning to set, about 20 seconds.
Continue to cook eggs, stirring constantly, until eggs are cooked through but not browned, about 1 minute; transfer to a small bowl; set aside.
Add remaining 2 ½ tablespoons oil to skillet; return to high heat until just smoking.
Add in peas and garlic; cook until fragrant, about 30 seconds.
Add in rice, meat, soy sauce, and oyster sauce; cook, stirring constantly, until mixture is heated through, about 3 minutes.
Stir in scallions and reserved cooked eggs; cook until heated through, about 1 minute.
*NOTE: It’s Important to use chilled rice. Hot or even warm rice will turn out mushy.
Source: Adapted from America’s Test Kitchen