#60 Fried Rice
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Chef Eric Silverstein shares his recipe for classic Chinese American fried rice from The Peached Tortilla in Austin.
The best thing about making a large batch of rice is that you’ll have some leftovers for fried rice the next day. According to Chef Eric Silverstein of the Peached Tortilla in Austin, making good fried rice is almost a rite of passage if you're Chinese. He suggests refrigerating the portion of rice you’re using and loosely covering it overnight. “We call this dish the number 60 fried rice because when you go into a Chinese restaurant, everything has a number. So it’s a play on that, and a play on the fact that we started the business in a food truck, with the route number of 60,” says Chef Silverstein.
This recipe calls for lap cheong, a type of Cantonese sausage, but if you’re having trouble sourcing it, you can swap it out for another protein. Use our Award Winning Blue Carbon Steel Wok for its superior heat conduction and to help with tossing the rice so everything gets well incorporated.
#60 Fried Rice
Chef Eric Silverstein shares his recipe for classic Chinese American fried rice from The Peached Tortilla in Austin.
Eric Silverstein
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.
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.
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.
Place the fried rice on a Serving Platter, and garnish with cilantro, red onion, and remaining green onion.
