Chef Betty Lee's Stir Fried Rice

Chef Betty Lee's Stir Fried Rice

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by Betty Lee

WCNC.com

Posted on May 6, 2013 at 12:36 PM

Updated Monday, May 6 at 1:07 PM

Basic Stir Fried Rice 

(with optional addition of chicken)

Yield: about 4 Servings 
1 T good quality oyster sauce (preferably Lee Kum Kee brand Premium)
2 T good quality soy sauce (e.g. Kikkoman brand regular)
3 T peanut oil (divided) or other high smoke-point oil, e.g. grape seed, safflower, etc
3 T scallions, finely chopped (divided 2 tsp for scrambling eggs, remaining for rice) 
3 large eggs, lightly beaten with a pinch of kosher salt
1 teaspoon finely minced or grated fresh ginger
1/2 cup finely diced smokey ham
4 cups cooked rice, fluffed, brought to room temperature
Optional: 2 cups cubed cooked chicken (See recipe below)
1 ½ cups defrosted frozen peas, preferably petit peas which are sweeter and less starchy
Combine oyster sauce and soy sauce in small bowl and set aside.
Heated wok (or non-stick skillet) over medium high till hot, add 1 T oil, 2 tsp of the minced scallions.  Stir fry till fragrant, add beaten eggs.  When eggs start setting at bottom but not browned, stir gently to let liquid egg flow to bottom of wok or skillet.  Continue stirring till eggs are just cooked through and no longer translucent.  Remove eggs to a dish.  Use a fork or spoon and break up eggs into smaller pieces.  Set aside.
Heat wok or skillet over high heat.  Add remaining 2 T oil.  When hot, add remaining scallions, ginger and ham.  Stir till scallions are fragrant and ham starts to brown very slightly around edges.  Add rice and stir to coat with the scallion/ginger/ham.  Add (cooked chicken, if using) the peas and the oyster/soy sauce mixture.  Stir to distribute sauce evenly with rice.  Mix in eggs.  Serve hot.
Chicken for Fried Rice:
10 ounces ¾”-diced boneless skinless chicken breast 
1 tsp kosher salt
1/2 egg white (about 1 tablespoon)
2 tsp cornstarch
2 cups boiling water
1 T peanut oil or other high smoke-point oil, e.g. grape seed, safflower, etc
1 T finely chopped scallions
½ tsp finely minced or grated fresh ginger
1 tsp finely minced fresh garlic (more or less to taste)
1 T dry vermouth, sherry or Chinese rice wine

Combine chicken, salt, egg white and cornstarch.  Let marinate 10-15 minutes.  Bring 2 cups water to boil.  Drop chicken into boiling water and immediately reduce heat to low, stir chicken to separate pieces and poach till pieces turn opaque (this can be done ahead of time).  Drain and set aside. 
Heat wok or deep skillet.  Add 1 T oil,  heat a few seconds then add scallion/ginger/garlic.  When fragrant, add poached chicken stir fry till cooked through, add 1 T dry vermouth.  Stir to distribute vermouth.  Set chicken aside. 
 

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