ingredients
750 gram cooked jasmine rice or long grain white rice
1 tbsp soy sauce, then more to taste
1 tbsp oyster sauce, or more to taste
1 1/2 tsp sesame oil
1 tsp sriracha, or more to taste
3 large eggs, lightly beaten with a fork in a bowl
3 1/2 tbsp light olive oil or vegetable oil
40 gram small diced carrots
35 gram finely chopped yellow onion
1 tbsp minced garlic (3 cloves)
1 1/2 tsp peeled and minced fresh ginger
110 gram frozen peas, thawed under hot water and drained well
135 gram small diced ham,
30 gram chopped green onions (optional)
instructions
Make sauce: In a small mixing bowl stir together soy sauce, oyster sauce, sesame oil and sriracha. Set aside.
Cook eggs: Heat a 30 cm non-stick skillet over medium-low heat. Add 1 1/2 tsp oil add eggs and cook, folding constantly until eggs are just set. Break up eggs, transfer to a plate and set aside.
Clean skillet: Off heat wipe pan clean using tongs and a ball of damp paper towels.
Saute vegetables: Heat 1 tbsp oil in same skillet over medium-high heat. Add carrots and onion and saute until nearly tender about 6 minutes. Add garlic and ginger and saute 30 seconds longer. Scoot to the far side of the pan.
Fry rice: Pour in remaining 2 tbsp oil. Add rice and spread even (I like to even sort of fold that carrot mixture at the edge up over the top). Let fry, stirring only occasionally (about every 1 minute), for about 4 minutes.
Heat ham and peas: Add ham and peas. Fry 1 minute longer.
Return eggs, cook fried rice with sauce: Add in eggs and drizzle in sauce. Toss and let cook 1 minute. Season with more soy sauce to taste.
Cook a little longer if needed: If mixture still seems a little to wet you can reduce heat to medium-low and continue to cook a few minutes longer to dry the rice a little. Toss in green onions and serve warm.
To Cook Rice
I use 250 gram jasmine rice (or white rice) to make 750 gram cooked.
Bring 550 ml water to a boil in a medium saucepan. Add rice and gently stir, cover, reduce heat to low.
Simmer until water has been absorbed, about 16 - 18 minutes. Fluff with a fork let rest about 10 minutes then transfer to the fridge to chill overnight.
necessities
bowl, skillet