The secret to making delicious fried rice is stir-frying with cold leftover rice. Rice that has been cooled is firmer and has less moisture, and it develops the signature crispy texture more easily in the wok. Just remember to break up your rice into smaller clumps before stir-frying. This delicious fried rice, typical of the offerings at American Cantonese restaurants, pairs chopped ham with the sweet taste of the tropics.
- Yield: 4 Servings
- 3 cups leftover cooked white rice
- 2 tablespoons peanut or vegetable oil
- 2 shallots, finely chopped
- ½ red bell pepper, finely chopped
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1 cup fresh pineapple, cut into ½-inch bite-size
- ¼ cup chopped thickly sliced ham
- Break up the cold cooked rice into smaller clumps.
- Heat a wok or large skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the shallots and bell peppers and stir-fry until fragrant and the edges of the shallots begin to crisp, about 1 minute. Move the shallots and bell peppers to the side, creating a well in the middle. Toss in the rice and break up any remaining clumps with a spatula.
- Stir in the oyster sauce, soy sauce, and rice wine. Continue to stir-fry until the rice starts to turn golden, about 2 minutes. Add the pineapple and ham. Give everything in the wok a few quick stirs so that the ham and pineapple are heated through. Transfer to a large bowl or plate and serve hot.