Home to the largest Chinatown outside Asia and the oldest Chinatown in North America, San Francisco is a great destination for Asian food. This classic fried rice is made with shrimp, egg, peas and green onions, but is a perfect vehicle for leftover roast chicken, pork, other veggies (carrots, broccoli, pea pods) or even tofu. The key to great fried rice is starting with cold cooked rice; once cool the grains separate. Freshly cooked rice clumps together in the pan.
sesame oil, for cooking (optional)
2–3 cups (500–700 ml) cold cooked long-grain rice (white or brown)
2 garlic cloves, sliced
2 large eggs
1/2 lb (250 g) peeled shrimp, raw or cooked
1/2 cup (125 ml) frozen peas, thawed
2 green onions, chopped
2 tbsp (30 ml) soy sauce, or to taste
1. In a large, heavy skillet (cast iron is ideal), heat a generous drizzle of canola oil and a smaller drizzle of sesame oil over medium-high heat. Cook, stirring, for a few minutes, until the rice begins to sizzle. Add the garlic and stir for another minute.
2. In a small bowl, beat the eggs with a fork to break them up. Push the rice aside in the pan and pour the egg into the empty space. Cook, stirring, as you would scrambled eggs, until they’re almost cooked through. Add the shrimp and peas, stir everything together in the pan and cook, stirring, until the shrimp is opaque and cooked through. (If the shrimp was already cooked, it will just need to be heated through.)
3. Add the green onions and soy sauce, stir to combine and serve immediately. Serves 4.
Per Serving (prepared with 2 tbsp canola oil):
287 calories, 10 g fat (1.6 g saturated fat, 5.7 g monounsaturated fat, 2.8 g polyunsaturated fat), 25 g carbohydrates, 204 mg cholesterol, 19 g protein, 1.5 g fibre.