FRIED RICE WITH XO SAUCE

INGREDIENTS

6 cups cooked rice at room temperature

SAUCE

3 tbsp oyster sauce

1 1/2 tbsp Shaoxing wine

1 tbsp light soy sauce

1 tsp sesame oil

1/4 tsp salt

Pinch of white pepper

3 1/2 tbsp peanut oil

6 extra large eggs beaten- with 1/2 tsp salt

1 1/2 tbsp peeled and minced ginger

1 tbsp minced garlic

6 tbsp XO Sauce

1 cup finely sliced scallion

fresh coriander leaver (optional)

1. Place the cooked rice in a bowl. Using your hands, break up any lumps and reserve.

2. To make the sauce: In a small bowl, mix together all of the ingredients and reserve.

3. Heat a wok over high heat for 30 seconds. Add 2 tbsp of the peanut oil and, using a spatula, coat the wok with the oil. When a wisp of white smoke appears, add the beaten eggs and scramble with the spatula for about 1 1/2 minutes, or until medium firm. Turn off the heat and transfer to a plate.Cut into coarse, small pieces and reserve.

4. Wash and dry the wok and spatula. Heat the wok over high heat for 30 seconds. Add the remaining 1 1/2 tbsp oil and, using the spatula, coat the wok with the oil. When a wisp of white smoke appears, add the ginger and stir for 10 seconds. Add the garlic and stir briefly. Add the XO sauce, mix well and then add the rice.

5. Lower the heat to medium and stir-fry continuosly for about 4 minutes, or until the rice is very hot.

6. Raise the heat to high, stir the sauce, and drizzle it over the rice. Stir to mix for 1 minute. Lower the heat to medium and stir constantly for 3 to 4 minutes, or until the rice is coated with the sauce. Add the eggs and stir to mix for about 2 minutes, or until well mixed. Add the scallions and stir and cook for 1 minute more, or untl mixed well. Add the coriander   if you wish.

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