Fried Rice

There's something deeply satisfying about cooking up a flavorful, satisfying dinner in a matter of minutes. And I particularly appreciate things that reheat well and that I don't mind eating several days in row. This fried rice checks all the boxes. The only downside being that good fried rices takes a little forethought as cooked and cooled rice is needed. When it's on my meal plan for the week, I cook up the rice ahead of time, spread it out on a baking sheet, and leave it lightly covered in the refrigerator for a few days or until I'm ready to use it.

 

FRIED RICE

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce 
• 3 tablespoons vegetable oil or peanut oil 
• 3 eggs, beaten lightly
• 1 cup frozen peas, thawed
• 2 cups bok choy, chopped 
• 1/2 pound bacon, cooked and crumbled (or ham, chopped into small pieces) 
• 2 cloves garlic, minced
• 4 cups rice, cooked and cooled 
• 5 green onions, sliced thin

Combine oyster and soy sauce in a small bowl; set aside. 

Heat 1 1/2 teaspoons oil in large nonstick skillet over medium heat until just smoking. Swirl to coat pan bottom, add eggs and cook, without stirring, until just set, about 20 second. 

Scramble and break eggs into small pieces and cook, stirring constantly, until cooked through but not browned, about 1 minute. Set aside. 

Increase heat to high and heat remaining 2 1/2 tablespoons oil until just smoking. Swirl to coat pan bottom, add peas and bacon and cook, stirring constantly, for 30 seconds. 

Stir in garlic and cook until fragrant, about 30 seconds. 

Add rice and oyster/soy sauce mixture and cook, stirring constantly and breakup up rice clumps, until heated through, about 3 minutes.  

Add eggs, bok choy, and green onions and cook, stirring constantly, until heated through, about 1 minute.  

Source: modified from America's Test Kitchen