Fried Rice with Peas and Bean Sprouts

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Appears in Cook's Illustrated March/April 2001

SERVES4 to 6 (Makes about 8 cups)

TIME25 minutes

Fried Rice with Peas and Bean Sprouts

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...

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