Fried Rice with Shrimp, Pork, and Peas

Published March 1, 2001.

Why this recipe works:

We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of gallons of soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. For nongreasy fried rice recipe, we batch-cooked the vegetables and protein in a mere 3… read more

We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of gallons of soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. For nongreasy fried rice recipe, we batch-cooked the vegetables and protein in a mere 3 tablespoons of oil.

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Makes about 8 cups, serving 4 to 6

Ingredients

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