Expat Fried Rice

3.4 from 10 ratings

When Kathy told her friend Ginny about this cookbook and the kind of dishes we planned to include, she immediately offered up her fried rice recipe. A single mom and news editor who worked and traveled in Asia for more than 20 years, she knows a thing or two about getting a fast, fuss-free meal on the table. She uses leftover meat or fish (salmon is a favorite) — but you can also start with raw and cook it in the pan before you add the rice. The thyme is an unusual addition that Ginny calls a delicious accidental discovery. What’s more, she felt compelled to clarify two things: It’s oyster sauce, not soy sauce, that belongs in fried rice (otherwise, it’s like a "salt lick"), and don’t just serve it for dinner; it makes a great weekend breakfast. Click here to see 5 Recipes That Are Keepers

Servings

servings

Ingredients

1/4 cup vegetable oil
1 small yellow onion, finely chopped
4 cup cooked rice*
2 large eggs
1 1/2 cup bite-size pieces cooked meat or fish
2 cup packed baby spinach, 1 cup cooked small broccoli florets, or 1/2 cup frozen peas, thawed
leaves from 2 sprigs of thyme
3 tablespoon oyster sauce, plus extra, if needed

Directions

In a wok or large skillet, heat the oil over high heat until it shimmers. Add the onions and cook, stirring often, until they start to brown but are still crisp, about 1 minute. Add the rice and heat through, breaking up any chunks and mixing the grains with the oil and onions, about 2 minutes.
Crack the eggs onto the rice and cook until almost set, stirring to break up the yolks and coat the rice, about 1 minute. Add the meat or fish and vegetables and heat through, stirring often, about 2 minutes. Add the thyme and oyster sauce and cook for about 1 minute more, stirring often. Check the seasonings, adding salt or more oyster sauce if needed, then serve hot.