Originating in China, this simple to prepare, well rounded flavorful meal also reheats very nicely for a quick lunch or dinner entree. Enjoyed by my children and their cousins in wet bathing suits on the pool deck, they eagerly took a brake from swimming for this favorite lunch dish. Fortune cookies and tiny mandarin oranges are always a fun dessert. Note: Jasmine rice must be cold and prepared ahead of time.
Serves: 4-6 people
1. Rinse 2 cups of Jasmine rice and wash in a sieve/strainer under hot water until the water no longer runs cloudy.
2. Place rice in a pot and cover with 3 cups of water. Heat on high heat until water boils—stirring frequently. Allow water to boil for 2 minutes while stirring, cover, turn heat to lowest setting and allow to cook for 20 minutes.
3. Remove lid, tip pot slightly to see if all liquid had been absorbed. If there is any liquid, allow to cook until liquid disappears (should be less than 5 minutes). Fluff rice thoroughly with fork and transfer to a bowl, cover and refrigerate for at least a couple of hours. Rice may be prepared a day ahead or you may also use leftover rice.
4. You may cook eggs in two batches. Heat wok over medium high heat. Add 1 tablespoon peanut or grapeseed oil. Add 3 beaten eggs and scramble them with wooden spatula into small pieces. Remove from wok to a bowl.
5. Heat 2 tablespoons oil and add 2 thin pork chops cut into small cubes. Cook until no longer pink in center—about 4 -6 minutes. With slotted spoon remove from wok and add to cooked eggs. You can also use about 3/4 cup chopped up leftover char siu or Chinese BBQ pork.
6. In 2-3 tablespoons of oil saute 1 pound (.5 kg) washed, thoroughly dried peeled, deveined, chopped shrimp. Cook about 2-3 minutes until opaque. May be cooked in two batches. Add to pork and eggs bowl.
7. Lower flame under wok. In 2 tablespoons oil, over medium heat, saute 1 medium chopped onion until just barely transparent, then add 2 cloves of crushed garlic, 1 tablespoon freshly grated ginger root (optional), 4 tablespoons scallions cut in small rings with kitchen shears (white part included) and saute until scallions turn dark green.
8. Add 3-4 tablespoons soy sauce or coconut aminos, 1 teaspoon white or light brown sugar, 1 tablespoon fish sauce, 1/2 teaspoon Himalayan pink salt or sea salt, 1 tablespoon oyster sauce, and rice. Toss and chop rice with wooden spatula making sure none sticks to bottom of wok. Taste and add more soy sauce if desired. Add 1 bag of frozen baby peas or peas and carrots mixed, eggs, shrimp, pork and fold into rice until heated through. Garnish with 2 -3 sprigs of fresh green onion, cilantro or coarsely chopped avocado if desired.