Ingredients
Sauce:
1 Tbsp dark soy sauce
2 Tbsp low sodium soy sauce
2 Tbsp oyster sauce
2 Tbsp Chinese cooking wine
1 Tbsp white sugar
1/8 tsp pepper
Eggs:
1 tsp sesame oil
2 eggs
Fried Rice:
2 Tbsp oil
1/2 large onion finely chopped
2 garlic cloves, minced
1/2 lb finely chopped beef
1 cup frozen peas (you can also add another cup of other frozen vegetables)
3 cups previously cooked rice
1/2 cup sliced green onions
Instructions
Get your sauce out of the way first. Mix soy sauces, oyster sauce, cooking wine, sesame oil, sugar and pepper together.
Next, scramble eggs in a hot wok with a little sesame oil. Remove to a plate.
Next, if pan is dry, add a little more sesame oil to wok. Make sure its on high heat. Add onion and garlic, saute about a minute. Remove to a plate. Make sure pan is searing hot and then add a little more oil if needed and then add the beef. Cook until no longer red. Add 2 Tbsp sauce to beef.
Add frozen peas and cook for 2 minutes or so.
Add rice, sauce, onions and garlic. Cook until fully incorporated.
Add scrambled eggs and green onion.
Notes
I always, always use House of Tsang Oyster Sauce. I have tried “ALL” of them. To me, nothing tastes better.
I used low sodium soy sauce long with sweet soy sauce. You could also use dark soy sauce for that rich dark color.
You can add other vegetables besides the peas.
I use a coarsely ground beef from my grocery store they call “Chili beef”. It is the perfect size for fried rice, chow mein and I even use if for pepper steal sandwiches. If the market doesn’t have it, I get their un-marinated steak tips and put in the food processor. Be very care and make sure just to pulse. It can turn to hamburger in no time.