Fried Rice

3 C cooked rice (cooled, preferred)

1/8 to 1/4 C cooking oil

3 eggs

1.5-2 tbsp oyster sauce

2-2.5 tbsp soy sauce

Black pepper to taste (1+ tbsp.)

Sesame seeds to taste (1+ tbsp.)

3 C chopped vegetables (I like cabbage, bell peppers, bamboo shoots, and/or water chestnuts)

Sesame oil to taste (1-2 tbsp)

     Scramble the eggs, cook like an egg only omelet, and set aside.  Heat the wok over high heat, add cooking oil and allow the oil to heat up briefly.  Add rice followed immediately by the oyster sauce,* soy sauce, black pepper, sesame seeds, and any woody vegetables (i.e., bamboo shoots or water chestnuts).  *Note it helps to pre-mix the soy and oyster sauces since the oyster sauces are thick and hard to pour quickly. 

     Keep the rice moving in the wok until it has been toasted, just starting to blacken, and is no longer as clumpy, about 5 minutes.  Don’t rush the rice cooking step.  Then add the vegetables and the eggs, keep them moving, and cook until the vegetables are softened and lightly charred in places.  Remove from heat, add sesame oil, mix and serve hot.