Recipe provided by: Julie Yuen, Julie’s Sweet Treats
Yield: Serves 4-6
Preparation time: 10 minutes
Cooking time: 15 minutes
Ingredients:
¼ cup soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
Vegetable oil
3 eggs, whisked
3 large cloves of garlic, chopped
½ cup chopped scallion
1 tablespoon grated ginger
2 cups "good stuff" (e.g. leftover chicken, ham, frozen vegetable medley)
4 cups long grain rice, cooked, preferably leftover
Salt & pepper to taste
Directions:
Mix together the soy sauce, oyster sauce, hoisin sauce and sesame oil in small bowl and set aside.
Heat wok over high heat and add two turns of vegetable oil, add garlic, scallion and ginger and stir for about one minute. Add rice to the wok and continually stir for about 2 minutes. Make a well in the center of the wok and add the whisked eggs, then stir the egg in the center of the wok to scramble it - once it scrambles up, stir together with the rice. Add the "good stuff". Stir continually to reheat contents, about 2 minutes. Then add the soy sauce mixture and salt and pepper to taste and stir until the rice is heated through.
TIP: Fresh ginger can be peeled and then wrapped in plastic wrap and stored in the freezer. When called for in a recipe, ginger can be grated into the dish - eliminating the fibrous mess - or cut a chunk off when braising meats. Then just wrap back up and pop back into freezer. Can be stored up to 3 months.
