Fried Rice


Source: Craig Claiborne and Virginia Lee's Chinese Cookbook adapted by Barbara Pistrang

5 cups cold cooked rice (cooked at least one day in advance, if possible)
2/3 cup cubed Chinese sausages, or cooked ham (optional)
3 eggs, beaten
1/2 cup cooked fresh or frozen green peas
2-4 T oyster sauce
1 cup fresh bean sprouts (optional)
1/2 cup chopped scallions
4-5 T vegetable oil

Flake the rice so that the grains don't stick together. Set aside. Heat oil over very high heat in a wok or skillet and add the ham or sausage, stir until just heated through. Add rice, stirring rapidly, and cook until thoroughly heated, without browning. Make a well in the center of the rice and add the eggs, stirring constantly. When they have a soft-scrambled consistency, start incorporating the rice, stirring in a circular fashion. When the rice and eggs are blended, add oyster sauce and peas. Toss rice over and over to blend everything. Stir in bean sprouts and cook, stirring and tossing, about 30 seconds. Add scallions and serve immediately.