Tuesday, August 11, 2009

Kylie Kwong's Fried Rice

I totally love really good fried rice and I totally hate lazy bland fried rice. This is one of the best recipes I've tried and the ingredients aren't too tough to procure (e.g. bacon instead of charshu pork.) A bit of effort in the chopping department, but the result is delish.

3 T peanut oil
4 eggs, lightly beaten

4 thick cut slices of bacon, sliced crosswise into 1/2 ince pieces (the better the bacon, the better the dish...go for the thick cut applewood smoked stuff!)

4 garlic cloves, chopped
1 1/2 T chopped fresh ginger
1 medium onion, diced
2 T dry sherry
1 t sugar

6 c cooked white rice (use the leftovers from the chinese restaurant for best results, but DO NOT use freshly cooked rice. Worse comes to worse, cook your rice earlier in the day and shove it in the fridge to chilll.)
2 1/2 T oyster sauce
2 1/2 T soy sauce
1 t sesame oil
5 scallions, thinly sliced

In a large wok, heat 2 T peanut oil over high heat until very hot. season eggs with salt and pepper and pour into wok. Scramble for a minute or so until the eggs are just cooked through. Transfer eggs to a paper towel lined plate.

Add bacon to wok and cook about 4 minutes, stirring all the while. Using a slotted spoon, transfer the bacon to the egg plate. Drain off the bacon grease and wipe out the remainder from the wok with a paper towel.

Heat the remaining T peanut oil and add garlic and ginger...cooking for 30 secs or so. Add the onion and cook for a couple more minutes. Stir in the sherry and sugar and cook for another 30 secs or so. Add the rice, oyster sauce, soy sauce and sesame oil, eggs, bacon and most of the scallions and toss, breaking up the eggs until combined.

Season with salt and pepper and sprinkle with remaining scallions.

Yum Yum Yum Yum Yum.

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