3 cups cooked cold white rice
1/4 cup oyster sauce
2 tablespoons soy sauce
3 large eggs, lightly beaten
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2 tablespoons canola oil
1 cup frozen baby peas, thawed
2-3 scallions, thinly sliced, including some of green top
2 cups cooked diced pork, chicken or shrimp
Sesame oil to taste – optional
Break up any clumps of the cold rice and set aside.
In a small bowl, stir together the oyster sauce and soy sauce, set aside.
Coat a large, nonstick skillet with nonstick vegetable spray and set over medium-high heat. Add the eggs to the skillet, scramble until firm and cooked through.
Remove the eggs from the pan and set aside. In the same skillet, heat the oil over high heat. Add the peas, scallions, and cook, stirring constantly, until the scallions are limp (about one minute).
Stir in the rice, sauce mixture, eggs, and pork. Stir until well mixed. Continue to cook, stirring, until the rice is heated through, one to two minutes.
Plate and drizzle with sesame oil to taste.