Fried Rice with Peas and Bean Sprouts
Appears in Cook's Illustrated March/April 2001
WHY THIS RECIPE WORKS
We found that the best fried rice recipe began with cold, dry rice—leftover rice was best. Instead of only using soy sauce, we used flavorful oyster sauce that yielded well-seasoned but not soggy rice. To keep the amount of fat low, we batc...