The Everything Chinese Cookbook (24 page)

2 large eggs

2½ tablespoons oyster sauce, divided

teaspoon salt

teaspoon pepper

5–6 tablespoons oil for stir-frying

2 stalks celery, diced

½ cup chopped onion

4 cups cold cooked rice

1½ cups cooked chicken, chopped

2 teaspoons thick soy sauce

2 green onions, minced

1. Lightly beat the eggs. Stir in 1 tablespoon oyster sauce and salt and pepper to taste.
   
2. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, pour the egg mixture into the pan. Cook on medium to medium-high heat, using 2 spatulas to turn it over once. Don't scramble. Remove and cut into thin strips. Set aside.
   
3. Clean out wok, if necessary. Add 1–2 tablespoons oil. When oil is hot, add the celery. Stir-fry for 1 minute, then add the onion. Stir-fry the vegetables until they are tender. Remove.
   
4. Add 2 tablespoons oil. When oil is hot, add the rice. Stir-fry on medium heat, stirring to separate the grains. Add 1½ tablespoons oyster sauce, and a small amount of salt and pepper. Blend in the chicken, onion, and celery. Stir in the thick soy sauce. Add extra salt and sugar if desired. To serve, garnish the chicken with the strips of fried egg and green onions.
   

Flavorful Fried Rice

Instead of serving fried rice immediately, try storing it in the refrigerator in a sealed container to use another day. This gives the flavors more time to blend. Just be sure to allow the fried rice to cool completely before storing.

2 large eggs

Salt and pepper to taste

6 tablespoons oil for stir-frying

½ cup chopped onion

½ cup frozen peas

4 cups cold cooked rice

1 tablespoon dark soy sauce

1 tablespoon oyster sauce

1 cup cooked ham

1 green onion, minced

1. Lightly beat the eggs and add a small amount of salt and pepper to taste.
   
2. Add 2 tablespoons oil to a preheated wok or heavy skillet and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently until the eggs are almost cooked but still moist. Remove from the heat and let sit for 1 minute before removing from the pan.
   
3. Clean out the wok and add 2 tablespoons oil. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.
   
4. Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice, stirring to separate the grains. Stir-fry for 2–3 minutes, then add the dark soy sauce and oyster sauce. Add the ham, green peas, and onion. Blend in the scrambled egg. Stir in the green onion and serve hot.
   

Lumpy Leftovers

Fried rice tastes best when you use previously cooked rice instead of fresh, but leftover rice can get a bit lumpy. To remove any lumps, just sprinkle a bit of cold water on the rice and break them up with your fingers. Another trick is to add the lightly beaten egg to the cold rice before stir-frying, instead of cooking the egg separately. This makes the rice grains much easier to separate.

2 large eggs

2 tablespoons oyster sauce, divided

Salt and pepper to taste

4 cups cold cooked rice

1 green onion

6 tablespoons oil for stir-frying

¼ pound (4 ounces) fresh shrimp, peeled and deveined

½ cup baby carrots, halved

½ cup peas

½ teaspoon sugar

1 cup barbequed pork, cubed

1. Lightly beat the eggs. Stir in 1 tablespoon oyster sauce, and a small amount of salt and pepper to taste. Mix the egg in with the rice, stirring to separate the grains.
   
2. Cut the green onion into 1-inch pieces on the diagonal.
   
3. Add 2 tablespoons oil to a preheated wok or heavy skillet. When oil is hot, add the shrimp. Stir-fry briefly until they turn pink. Remove and drain on paper towels.
   
4. Clean out wok and add 2 tablespoons oil. When oil is hot, add the baby carrots. Stir-fry for 1 minute, then add the green peas. Stir-fry until the peas are bright green. Remove.
   
5. Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice and egg mixture. Stir-fry for 2–3 minutes, then add 1 tablespoon oyster sauce and the sugar. Add the barbequed pork and shrimp. Add the vegetables. Stir in the green onion and serve hot.
   

2 whole, fresh pineapples

2 eggs

teaspoon salt

Pepper to taste

4 cups cold cooked rice

3–4 tablespoons oil for stir-frying

½ cup chopped onion

½ cup peas

2 tablespoons oyster sauce

1 cup diced cooked ham

1. Cut the pineapples in half lengthwise, cutting through the crown. Cut out the fruit in the middle, without cutting through the skins. Turn the skins inside out to drain. Dice the pineapple fruit.
   
2. Lightly beat the eggs and add a small amount of salt and pepper to taste. Add the beaten eggs to the rice, stirring to separate the grains.
   
3. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the onion. Stir-fry for 1 minute, then add the peas. Stir-fry until the peas are bright green and the onion tender. Remove.
   
4. Wipe the wok clean and add 2 tablespoons oil. When oil is hot, add the rice/egg mixture. Stir-fry for 2–3 minutes, then add the oyster sauce. Add the ham, peas, and onion. Stir in the diced pineapple.
   
5. Place 1 cup of the fried rice inside each of the pineapple half shells and serve.