Fried Rice with Peas and Bean Sprouts

Name: Fried Rice with Peas and Bean Sprouts
Yield: Serves 4 to 6 (Makes about 8 cups)
Cuisine: Chinese
Ingredients: 1/4 cup, oyster sauce; 1 tablespoon, soy sauce; 3 tablespoons, peanut oil or vegetable oil; 2 , large eggs, beaten lightly; 1 cup, frozen peas (preferably baby peas), thawed; 2 medium cloves, garlic, minced (about 2 teaspoons); 6 cups, cooked white rice (cold), large clumps broken up with fingers; 1 cup, bean sprouts (about 2 1/2 ounces); 5 , medium scallions, sliced thin (about 1/2 cup)

7 comments

Appears in Cook's Illustrated March/April 2001

For fried rice that is light and flavorful, cook the ingredients in batches and forget about your fear of frying.

SERVES4 to 6 (Makes about 8 cups)

TIME25 minutes

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...

This is a members' feature.