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#60 Fried Rice

Chef Eric Silverstein shares his recipe for classic Chinese American fried rice from The Peached Tortilla in Austin.

Eric Silverstein

10 Minutes
4 Servings
Easy
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 2 large eggs, beaten
  • Ground white pepper
  • 2 garlic cloves, minced
  • 1 ½ teaspoons finely grated ginger
  • ½ pound lap cheong
  • 1¼ cups shiitake mushrooms, stems removed, cleaned, and sliced
  • ½ cup thinly sliced green onions (about 2), divided
  • 4 cups cooked, day-old white jasmine rice (from about 1 ⅓ cup uncooked rice)
  • 1 tablespoon unsalted butter
  • 1 teaspoon white miso
  • 3 tablespoons oyster sauce
  • Cilantro leaves and tender stems, for serving
  • ¼ cup julienned red onions, for serving
Instructions
    1.

    In a Carbon Steel Wok, heat 2 Tbsp. oil over medium-high. When the oil starts to shimmer, pour in the beaten eggs and season with a large pinch of white pepper. Scramble the eggs, stirring occasionally until just cooked through. Remove and set aside.

    2.

    Heat the remaining 2 Tbsp. of oil in the empty wok over high. Add garlic and ginger and cook until aromatic. Add the lap cheong, shiitakes, and most of the green onions (reserve a few for garnish). Continue to stir-fry all ingredients until cooked through, about 3 minutes.

    3.

    Add rice and stir to combine. Add butter, miso, oyster sauce, and another large pinch of white pepper to the wok. Add eggs back to the wok, and stir-fry the mixture over medium-high for 3-4 minutes, being sure to break up the egg. Once fully incorporated, remove from heat.

    4.

    Place the fried rice on a Serving Platter, and garnish with cilantro, red onion, and remaining green onion.