Recipes
- 0.25 cup oyster sauce
- 2 tablespoon soy sauce
- 3 tablespoon canola oil
- 2 egg, beaten
- 1 medium onion, halved, each half thickly sliced
- 3 medium carrot, bias-cut into 1/2-inch-thick slices (1.5 cup)
- 4 ounce snow peas, trimmed (or 1.5 cup sugar snap peas)
- 3 clove garlic, minced
- 4 cup white rice, cooked and cooled
- 2 teaspoon sesame oil
- 0.5 teaspoon salt
- pepper, to taste
- 0.75 cup scallion, thinly sliced (1 bunch)
- In a small bowl, mix the oyster sauce (1/4 cup) and soy sauce (2 tablespoons), and set aside.
- In a very large skillet over medium heat, heat 1 1/2 teaspoons of the canola oil. Add the eggs (2) and scramble just until set, about . Pour the eggs into a small bowl and set aside.
- Return the skillet to the burner, adjust the heat to high, add the remaining canola oil (2 1/2 tablespoons), and heat until it ripples.
- Add the onion (1 medium) and carrots (3 medium), and cook, stirring occasionally, until the onion starts to turn translucent, about .
- Add the peas (4 ounces) and cook, stirring, until they are barely tender-crisp, about .
- Add the garlic (3 cloves), toss to combine, and cook until fragrant, about .
- Add the rice (4 cups) and oyster-soy sauce mixture, stir to combine, and cook, stirring constantly, until the rice is heated through and evenly coated, about .
- Add the sesame oil (2 teaspoons), salt (1/2 teaspoon), pepper to taste, the scrambled eggs, and most of the scallions (3/4 cup), and toss to combine.
- Transfer the fried rice to a heated serving bowl, sprinkle with the remaining scallions, and serve at once.