I found this recipe in my gold standard, Cooks Illustrated magazine. I was having a Luau themed party for my family, and thought this would be perfect. It was fantastic! That day I made a whole tenderloin, and whole ham glazed with an insane glaze (made with apricot jam, brown sugar, etc) made on the grill, baked beans and cole slaw. It was easy to make and most can be done ahead, so you can enjoy your guests.
This rice is totally packed with flavor! For the oyster sauce I use only one brand, House of Tsang Oyster Sauce. For those of you in the Northeast, I find it at Shaw’s markets. I’ve tried most other brands, trust me this is the best.
- ½ c. oyster sauce
- 3 tablespoons soy sauce
- 3 tablespoons canola oil
- 2 large eggs, beaten lightly
- 1 c. frozen peas , thawed
- 2 medium garlic cloves, minced
- 7 c. cooked white rice, cooled and clumps separated
- 1 c. bean sprouts
- 5 medium scallions, sliced
- Cook rice according to package directions and cool fully on a cookie sheet. Separate any clumps.
- Combine oyster sauce, and soy sauce in small bowl, set aside.
- Heat 12" non-stick skillet over medium heat. add 1-1/2 tsp oil and coat pan. Add eggs and cook without stirring until they begin to set, then scramble, breaking into small pieces until cooked. Transfer to a plate.
- Return skillet to burner on high heat; add 2-3 Tbsp. oil. Add peas and cook 30 seconds, stir in garlic until fragrant about 30 seconds. Add rice and oyster sauce mixture; cook stirring constantly until heated through. Add eggs, bean sprouts and scallions. Cook until heated through.
Adapted from Cooks Illustrated.