Fried Rice

Shrimp Fried Rice (Photo by Amy Bradt)

This recipe is as close to take out as I've found.  You can make this with meat or without, I've made with leftover rotisserie chicken and shrimp.

Printable Recipe

Recipe by: Amy Bradt                                                                          Yield: 6 servings

Ingredients
3 tablespoons peanut oil, divided
2 large eggs, lightly beaten with a pinch of kosher salt
4 scallions (white and green), thinly sliced
1/4 cup minced carrot
1 large clove garlic, minced
Pinch red pepper flakes
1 1/2 teaspoon minced peeled fresh ginger
3 tablespoons soy sauce
1 teaspoon toasted sesame oil
2-3 tablespoons oyster sauce or fish sauce (to taste)
3 cups cooked chilled jasmine rice
1 pound cooked meat cut in 1/2-inch cubes, such as shrimp*, pork, beef, or chicken**
1/2 cup frozen peas, defrosted in a strainer at room temperature

Directions
Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces.

Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the garlic, pepper, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. 

Serve immediately.

Chicken Fried Rice
(Photo by Amy Bradt)

Notes
You can use frozen peas and carrots from a bag, just add about 3/4 cup defrosted, strained to mixture along with meat (if using).  

It also helps if you make your rice earlier in the day, and keep covered in the refrigerator so it is chilled when frying.  I usually use chicken broth instead of water when making the rice.

*I used 12 ounces of medium shrimp (peeled and deveined), 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1/4 teaspoon sesame oil, 1/8 teaspoon white pepper (mix and refrigerate 30 minutes before stir-frying in an additional tablespoon of peanut oil before frying the eggs)

*I used 1 pound of boneless, skinless chicken breasts, 1 teaspoon cornstarch, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon white pepper (mix and refrigerate 30 minutes before stir-frying in an additional tablespoon of peanut oil before frying the eggs)

Original recipe from: Food Network