SERVES 4 TO 6
See the Basic White Rice recipe for tips on preparing and cooling rice.
¼ |
cup oyster-flavored sauce |
1 |
tablespoon soy sauce |
3 |
tablespoons peanut or vegetable oil |
2 |
large eggs, lightly beaten |
1 |
cup frozen peas, thawed |
2 |
medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons) |
5 |
cups cold cooked white rice, large clumps broken up with fingers (see note) |
1 |
cup bean sprouts |
5 |
scallions, sliced thin |
1. Combine the oyster-flavored sauce and soy sauce in a small bowl and set aside.
2. Heat 1½ teaspoons of the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the eggs and cook, without stirring, until they just begin to set, about 20 seconds. Scramble and break into small pieces with a wooden spoon and continue to cook, stirring constantly, until the eggs are cooked through but not browned, about 1 minute longer. Transfer the eggs to a small bowl and set aside.
3. Add the remaining 2½ tablespoons oil to the skillet and heat over medium heat until shimmering. Add the peas and cook, stirring constantly, for 1 minute. Stir in the garlic and cook until fragrant, about 30 seconds. Add the rice and oyster-flavored sauce mixture and cook, stirring constantly and breaking up any rice clumps, until the mixture is heated through, about 3 minutes. Stir in the eggs, bean sprouts, and scallions and cook until heated through, about 1 minute. Serve.