Traditional fried rice gets an update with Japanese green soybeans. Dark sesame oil adds a distinct "toasted" flavor when stirred in just before serving. Because of its high smoke point, peanut oil is ideal for stir-frying.
Oxmoor House JANUARY 2006
Heat peanut oil over medium-high heat in a wok or large nonstick skillet. Add shallots and egg; stir-fry 30 seconds or until egg is soft-scrambled. Add shrimp and ginger, and stir-fry 2 to 3 minutes or until shrimp turn pink. Add rice and next 4 ingredients, and stir-fry 1 minute. Stir in soy sauce and sesame oil
Note: Chilled rice works best when preparing fried rice because the grains don't stick together. However, when you're in a rush, freshly cooked rice will work in this dish.
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