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Fried Rice Nirvana

Ingredients

Crispy Fried Shallots

  • 3-4 shallots
  • 1 cup sunflower oil

Fried Rice

  • 1 Tbsp toasted sesame oil
  • 2 Tbsp shallot oil (from Crispy Fried Shallots or another high-heat neutral oil, divided)
  • 3-4 eggs, well beaten
  • Salt and pepper
  • 2 Tbsp minced garlic (~ 2-3 cloves)
  • 2 Tbsp minced fresh ginger
  • 1 medium-sized onion, diced
  • 1 ½ cups diced ham (or another cooked protein of your choice)
  • 1 cup frozen peas, thawed
  • 3 - 4 sliced scallions, sliced thinly on the diagonal (white and light green parts)
  • 1 - 2 cups veggies of your choice
  • 4 - 6 cups cooked white rice
  • 2 Tbsp soy sauce (or 1 ½ Tbsp dark soy sauce + 1 Tbsp ground bean sauce)

Garnishes

  • sesame seeds
  • scallions, thinly sliced on the diagonal
  • a drizzle of toasted sesame oil

Instructions

Crispy Fried Shallots

  • Peel and slice shallots paper thin. Use a paper towel to blot out any excess moisture
  • Line a rimmed baking sheet with 2 or 3 layers of paper towels
  • Set a large metal colander over a heatproof bowl
  • Place the shallots in a saucepan or skillet over medium-high heat and cover with oil by ¼"
  • When the shallots begin to bubble, reduce heat to medium-low
  • Let the shallots bubble gently, stirring occasionally to prevent any hot spots, until deeply golden (this will take a while - at least 10-15 minutes)
  • Pour the shallots into the prepared colander, letting the oil drain into the bowl below
  • Spread the shallots over the paper towel-lined baking sheet to cool and crisp up. Sprinkle with a bit of salt
  • Reserve the oil for use in practically anything savory

Fried Rice

  • In a large wok or skillet, heat the toasted sesame and shallot oil over medium-high heat until shimmering (but not too hot)
  • Pour the eggs into the pan and whisk vigorously with chopsticks until they've scrambled into small wisps. Remove from the wok and set aside
  • Wipe out the wok and heat the remaining tablespoon of oil over medium-high
  • Add the onions and cook, stirring occasionally, until they've just begun to soften
  • Add the ginger and garlic and cook another minute
  • Add the ham and cook for 1 to 2 minutes
  • Finally, add the peas, scallions, and veggies (see notes above about cooking considerations if they're raw), cooking until they're done
  • Add the rice
  • Stir, chop, stir, scrape, stir, chop, stir, scrape. Make sure you don’t need more oil. If you do, clear a spot in the center of the wok and add it there. Stir, scrape, chop some more
  • Add the soy sauce (or the dark soy sauce and ground bean sauce combo)
  • Stir, scrape, stir, toss some more, cooking until everything is mixed nicely together, smells nice, is brownish, and there aren't any clumps of rice that are stuck together.
  • Season with salt and pepper, as needed
  • Add the eggs and toss to combine
  • Reduce the heat to its lowest setting and let sit for about five minutes. Remove wok from heat
  • Top liberally with Crispy Fried Shallots or whatever garnishes you would like