Herb Fried Rice
 
 
Adapted from Lucky Peach Presents: 101 Easy Asian Recipes
Author:
Serves: 4-6
Ingredients
Rice
  • 6 cups cooked rice, day old (approx 2 cups dried)
  • 3 tbsp neutral flavored oil, separated
  • 4 large eggs, beaten
  • 4 tbsp chopped garlic
  • 4 tbsp chopped ginger
  • 5 scallions, sliced (green and whites separated)
  • ¾ lb ground pork
  • 2 large shallots, chopped
  • 12 oz package of broccoli slaw
  • 1 large handful of cilantro (stems and leaves), barely chopped
  • 1 handful of basil leaves, torn
  • lime wedges, for serving
Sauce:
  • 4 tbsp fish sauce
  • 2 tbsp soy sauce
  • 4 tsp sugar
  • ½ tsp white pepper
Instructions
  1. In a small bowl, whisk all the ingredients for the sauce.
  2. Put the rice in a large bowl and loosen up any clumps with your hands. Set the rice, the sauce, pork and broccoli slaw in separate bowls near the stove.
  3. Heat  1 tablespoon of the oil in a large wok or large heavy skillet over medium-high heat. Pour the eggs into the skillet and cook. Fold the cooked egg up an over itself until set, but still shiny and tender. About 45 second. Remove to a plate and return the pan to the heat.
  4. Add the remaining 2 tablespoons of oil to the pan, once hot add the garlic, ginger, and scallion whites. Stir-fry for just 30 seconds, then add the pork and shallots. Break up the pork into small pieces with a wooden spoon. Continue stir-frying until the pork starts to brown, about 4-5 minutes. Turn the heat up to high, and add the broccoli slaw. Stir-fry until the slaw start to get tender and brown, about 4 minutes.
  5. Dump the rice into the pan and toss well to combine everything. Use a spatula to spread the rice out and maximize the contact with the hot pan. Stir and fold once a minute for 5 minutes or until all of the rice is hot and is charred in spots.
  6. Pour the sauce over rice and toss to coat. Keep cooking, tossing, spreading and tossing again, until the rice is evenly colored and looks somewhat dry. Remove from the heat. Return the scrambled eggs to the pan, chopping a few times to break it up. Toss in scallion greens, cilantro, and basil. Serve hot with a squeeze of lime.
Notes
***The stir fry happens very quickly so make sure you prep ingredients ahead of time.
Recipe by Cooks and Kid at https://cooksandkid.com/herb-fried-rice/