Fried Rice

 in Favorite Recipes by

Provided by Timothy Mysak for the January 2024 issue of MidlothianNOW Magazine.

This will be spicy!

  • High smoke-point oil, such as avocado or canola
  • 2 eggs
  • Salt, to taste
  • 1 chili of your choice, finely diced (I use Fresno.)
  • 1-2 medium shallots or 1 small onion, minced
  • 4-5 garlic cloves, minced (divided use)
  • 1 cup leftover cold rice (Do not use fresh rice.)
  • 1 Tbsp. soy sauce
  • 1/2 Tbsp. dark soy sauce (Can be substituted with regular soy sauce.)
  • 1 heaping Tbsp. sambal (chili garlic paste) (optional)
  • 2 tsp. MSG (makes it much better) (optional)
  • Pinch of paprika (optional)
  • 3-4 green onions, sliced
  • 1/2 Tbsp. mirin (optional)
  • 2 tsp. white pepper
  1. Coat the bottom of a wok or other heavy pan with oil, aiming for a layer of oil about 1/4-inch deep; if you’re using a regular skillet, aim for about 1/8-inch of oil. Heat the wok or pan over medium-high heat.
  2. Just before the oil reaches its smoking point, crack the eggs into the wok; let them sit undisturbed about 10 seconds. Salt lightly, then scramble with a wok ladle or metal spoon, chopping up the egg until a curd forms. (Do not overcook the eggs!)
  3. If your pan is looking dry, add more oil. Add the chili, shallot or onion and about 2/3 of the garlic. Add more salt to taste. (I suggest starting with 1/2 tsp.)  
  4. Once the chili is cooked, add the rice; let it toast for about 15 seconds, pushing down clumps of rice to make sure every grain is separated. Stir well; add all the soy sauces.
  5. Push the rice mixture to the sides of the pan until the bottom of the pan is visible. Add the sambal to the bottom; cook about 15 seconds, then mix it into the ricemixture. Once the rice is coated and fragrant, reduce the heat to low; add the MSG, paprika, green onions, mirin, white pepper and remaining garlic. Plate and enjoy.