Rosa's Fried Rice Recipe

Cook jasmine rice

Rinse 2 cups jasmine rice under cold water until the rinse runs clear. Combine rinsed rice and 2.5 cups water in a medium saucepan. Bring to a boil, reduce heat to low, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let stand, covered, 10 minutes. Spread rice on a sheet pan or shallow tray to cool slightly; best if rice is chilled for at least 1 hour (or overnight) to dry out for frying.

Scramble eggs

Beat 3 large eggs with 1/4 tsp salt. Heat 1 tablespoon neutral oil in a large wok or heavy large skillet over medium-high heat until shimmering. Pour beaten eggs into the pan and let set for 10–15 seconds, then gently scramble until just cooked through but still tender. Transfer eggs to a plate and set aside.

Prep vegetables: wash and trim spring greens, slice into 1" ribbons. Slice white parts of green onions separately from greens. Mince garlic and ginger, and dice the optional carrot. Have all vegetables ready because stir-frying is quick.

Stir-fry vegetables: Heat remaining 1 tablespoon oil in the same wok or skillet over high heat until lightly smoking. Add white parts of green onions, minced garlic and ginger; stir-fry 10–20 seconds until fragrant (do not burn). Add diced carrot if using and stir 30 seconds. Add spring greens in batches if necessary so they sear briefly; stir-fry 1–2 minutes until they begin to wilt but remain bright green.

Make sauce: In a small bowl, whisk together 3 tbs soy sauce, 1 tbs oyster sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp brown sugar, 1 tsp hoisin (if using). In a separate small cup, dissolve 1/2 tsp cornstarch in 1 tablespoon water and stir into the sauce until smooth.

Combine rice and sauce: Push vegetables to one side of the wok. Add the cooled jasmine rice and break up any clumps with the back of a spatula. Pour the sauce evenly over the rice and stir-fry on high, tossing and pressing rice against the hot surface to get slight browning, 2–3 minutes. Stir-fry until sauce is evenly distributed and slightly glossy.

Return eggs: Add the reserved scrambled eggs and the green parts of the sliced green onions to the wok. Toss gently to combine, folding eggs through the rice so they break up into bite-sized pieces. Stir-fry 30–60 seconds more to warm the eggs through.

Season and finish: Taste and adjust seasoning with up to 1/4 tsp additional salt and 1/4 tsp black pepper as needed. Sprinkle toasted sesame seeds and extra sliced green onion on top. If you like a little extra dressing, drizzle another 1/2 tsp sesame oil and toss once.

Serve: Transfer Rosa's Fried Rice to a warmed serving bowl or plates and serve immediately.