Fried Rice
Good-quality Chinese white rice wine is hard to come by. In China, the best white rice wine comes from Shaoxing in the Zheijang province. Rice wine can be found at Asian markets, but steer clear of the ones earmarked for cooking as these do not have the sweet taste of authentic rice wine.
If you can’t find good quality white rice wine like Shaoxing, pale dry sherry is an acceptable substitute, and preferable to either sake (the Japanese rice wine) or any other cooking wines. If you are really in a pinch, use gin.
Have all your ingredients prepared and at hand before cooking so you can move quickly once you start stir-frying. A large wok works best for this task.
Ingredients
2 tablespoons soy sauce
2 tablespoons Chinese white rice wine (Shaoxing)
1 tablespoon oyster sauce
2 teaspoons granulated sugar
2 teaspoons toasted sesame oil
3/4 teaspoon table salt; more to taste
White pepper, freshly ground if possible
3 large eggs
3 tablespoons peanut oil
1 1/2 tablespoons minced fresh ginger
1 1/2 tablespoons minced garlic (3 to 4 cloves)
3 cups cooked extra-long-grain white rice at room temperature (from 1 cup raw rice)
3 scallions, trimmed, white and green parts finely slices (to yield 1/2 cup)
Instructions
In a small bowl, mix the soy sauce, rice wine or gin, oyster sauce, sugar, sesame oil, 1/2 teaspoon salt, and a pinch of white pepper. In another small bowl, beat the eggs with 1/4 teaspoon salt and a pinch of white pepper.
Heat a 12-inch skillet or a large wok over high heat for 45 seconds. Swirl 1 tablespoon of the peanut oil in the pan to coat the bottom. Add the eggs and scramble them gently with a spatula as the cook until they are still a little soft and loose. Remove from the heat and cut the egg into small pieces with the spatula; it will finish cooking as you do this. Transfer to a bowl.
Wipe the pan and spatula clean with paper towels. Heat the pan over high heat for 45 seconds. Pour in the remaining 2 tablespoons peanut oil and swirl to coast the pan. Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown, about 10 seconds. Add the cooked rice. Cook, stirring constantly for two minutes. Reduce the heat to low. Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients. Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to bowl and serve.