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From America's Test Kitchen Season 3: Chinese Takeout
Fried rice is the perfect solution for leftover rice, but it often arrives in the bowl as a soggy mess of greasy rice doused in so much flavor-disguising soy sauce that you can hardly tell the vegetables from the chicken. We wanted fried rice with firm, separate grains, and we wanted a finished dish so clean and light that we could distinguish its many different flavors in every bite. For fried rice that is light and flavorful rather than sodden and greasy, we found it essential to start with cold, dry rice (like leftover rice). Instead of gallons of soy sauce, we added a small amount in conjunction with complex oyster-flavored sauce to yield well-seasoned but not soggy rice. Cooking the vegetables and shrimp separately ensured that everything was cooked to perfection—no rubbery shrimp or mushy peas. And frying in just a couple tablespoons of oil kept the rice from being greasy. Lastly, we finished the dish with tender vegetables including bean sprouts and a sprinkling of scallions.
Makes about 8 cups, serving 4 to 6
This classic combination can be served as a main course.
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