There are two ways of making Fried Rice – the traditional way and the "Need it Now" way. The traditional way is to use cold-day-old rice while the "Need it Now" way is to cook the rice using the pasta method—boiling the rice in lots of water stirring occasionally then draining in a fine-mesh strainer or colander. Either way, the goal is to have rice that does not clump. I prefer the traditional method, but both work.
1cupriceUncooked – Jasmine or long-grain white rice
2cupsrice"Day Old" – Jasmine or long-grain rice – cooked and cold
8ounceslarge shrimp26 to 30 per pound, peeled, deveined, and tails removed
1 ½teaspoonspacked brown sugar
2teaspoonshot saucesambal oelek
1 ½teaspoonsdry sherryoptional
2large eggslightly beaten
4scallionswhite and green parts separated and sliced thin
Need it Now Method
Bring 2 quarts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 minutes. Drain rice in fine-mesh strainer or colander.
Use 2 cup of cold rice
Cut shrimp into ½-inch pieces. Combine 1 teaspoon soy sauce, sugar, and shrimp in a bowl; set aside. In a separate bowl, combine oyster sauce; hot sauce; sherry, if using; ketchup; salt; pepper; and remaining 1 teaspoon soy sauce. Set aside.
Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shrimp and cook, stirring frequently, until just cooked through, about 1 minute. Transfer to clean bowl.
Heat 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 2 tablespoons oil, scallion whites, and garlic to empty side of skillet and cook until fragrant, about 15 seconds.
Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 minutes. Stir in oyster sauce mixture and cook, stirring constantly, until thoroughly combined, about 2 minutes. Stir in peas, shrimp, and scallion greens and cook until heated through, about 1 minute. Serve.
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