When Kathy told her friend Ginny about this cookbook and the kind of dishes we planned to include, she immediately offered up her fried rice recipe. A single mom and news editor who worked and traveled in Asia for more than 20 years, she knows a thing or two about getting a fast, fuss-free meal on the table. She uses leftover meat or fish (salmon is a favorite)—but you can also start with raw and cook it in the pan before you add the rice. The thyme is an unusual addition that Ginny calls a delicious accidental discovery. What’s more, she felt compelled to clarify two things: It’s oyster sauce, not soy sauce, that belongs in fried rice (otherwise, it’s like a “salt lick”), and don’t just serve it for dinner; it makes a great weekend breakfast.
Course
Dinner
Cuisine
Chinese
Prep Time10minutes
Cook Time1minute
Total Time10minutes
Servings4servings
AuthorKatie Morford
Ingredients
3tablespoonscanola oil or other vegetable oil
1small yellow onion, finely chopped
4cupscooked and cooled rice
2large eggs
1 ½cupsbite-size pieces cooked meat or fish
2cupspacked baby spinach, 1 cup cooked small broccoli florets, or ½ cup frozen peas, thawed (see notes)
Leavesfrom 2 sprigs thyme
3tablespoonsoyster sauce, plus extra, if needed
Instructions
In a wok or large skillet, heat the oil over high heat until it shimmers. Add the onions and cook, stirring often, until they start to brown but are still crisp, about 1 minute. Add the rice and heat through, breaking up any chunks and mixing the grains with the oil and onions, about 2 minutes.
Crack the eggs onto the rice and cook until almost set, stirring to break up the yolks and coat the rice, about 1 minute. Add the meat or fish and vegetables and heat through, stirring often, about 2 minutes. Add the thyme and oyster sauce and cook for about 1 minute more, stirring often. Check the seasonings, adding salt or more oyster sauce if needed, then serve hot.
Recipe Notes
You can use different vegetables and/or scale up the amount used. For example, I made this with 2 cups of broccoli and 2 cups of baby kale.