Umami Recipes
Umami Recipes

Dinner

EGG FRIED RICE WITH "THE MIX"

2

servings

30 minutes

active time

30 minutes

total time

Ingredients

INGREDIENTS

2 cups cooked white rice (12 ounces/340g)

¼ cup (60 ml) peanut, rice bran, or other

neutral oil

2 large oggs, lightly beaten

Gounces "The Mix" (page 280)

1 small onion, finely chopped (4 ounces/120 g)

1 medium carrot, peeled and out into small dice (3 ouncos/90 g)

2 scallions, chopped (1 ounce/30g)

1 teaspoon (5 ml) oyster sauce

1 teaspoon (5 ml) light soy sauce or shoyu

1 teaspoon (5 ml) roasted sesame oil

4 ounces (120 g) frozen peas, thawed Kosher salt and freshly ground white pepper

Directions

1) If using day-old rice (see Notes), transfer it to a medium bowl and break the rice up with your hands into individual grains.

2) Heat a wok over high heat until very lightly smoking. Add 3 tablespoons (45 ml) of the vegetable oil and swirl to coat. Reduce the heat to medium. Pour the eggs into the center of the wok and cook, swirling the wok, until the eggs are puffy and golden brown around the edges, about 30 seconds. Use a spatula to release the eggs from the bottom of the wok, carefully flip, cook for another 15 seconds, swirling, then transfer the eggs to a bowl and set aside.

3) Return the empty wok to high heat until smoking. Add the remaining tablespoon (15 ml) oil, swirl to coat, then immediately add "The Mix" and cook, stirring and tossing, until the shrimp and pork are barely cooked through, about 1 minute. Add the onion and carrot and cook, stirring and tossing constantly, until lightly softened and fragrant, about 1 minute. Transfer to the bowl with the cooked egg.

4 Return the wok to high heat until lightly smoking. Add the rice and cook, stirring and tossing, until the rice is pale brown and toasted and has a lightly chewy texture, about 3 minutes (see Notes). Add the scallions and stir-fry until fragrant, about 30 seconds.

5) Return the pork, shrimp, vegetables, and egg to the wok, using the spatula to break up the egg into small pieces as you toss everything together. Add the oyster sauce, soy sauce, sesame oil, and peas, and toss until well combined. Season with salt and pepper to taste. Transfer to a serving platter and serve immediately

Notes

NOTES

If using fresh rice, rinse the rice well before cooking, and once cooked, transfer it to a rimmed baking sheet set by a breezy window or under a fan for 1 hour before continuing with step

You can use a blowtorch to add wok hei to the rice in step 3.

2

servings

30 minutes

active time

30 minutes

total time
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