Adapted from Lucky Peach 101 Easy Asian Recipes by Peter Meehan and the editors of Lucky Peach
Serves 2-3 as a main course or 4-5 as a side dish.
1 tablespoon Shaoxing wine or dry sherry
1 tablespoon fish sauce (preferable) or soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
3 cups cooked and cooled long-grain rice (preferably a day old; 1 1/4 raw rice should yield more than enough)
1/2 cup thin coins of Chinese sausage (preferable) or diced bacon or pancetta
1/2 cup frozen peas
2 tablespoons neutral oil (such as vegetable, canola or peanut oil)
2 large eggs, beaten
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
2 scallions, thinly sliced, whites and greens separated
1. Make the sauce: Whisk together the Shaoxing wine or sherry, fish sauce or soy sauce, sugar and sesame oil. Set aside.
2. Heat 1 tablespoon of the neutral oil in a wok or heavy skillet over high heat. Pour the eggs into the wok and cook, folding the cooked egg up and over itself until set but still glossy and tender, about 30 seconds. Remove to a plate and return the wok to the heat.
3. Add the remaining 1 tablespoon of oil to the wok, then, a moment later, the garlic, ginger and scallion whites. Stir-fry for just a few seconds, then add the sausage and peas. Continue stir-frying until hot and cooked through, 1 to 3 minutes.
4. Dump the rice into the wok and toss to mix. Use a spatula to spread the rice out and maximize contact with the hot wok. Stir and fold once a minute for 3 minutes, until all of the rice is hot and a little charred in spots.
5. Pour the sauce over the rice and toss to coat everything. Keep cooking, tossing, spreading and tossing again until the rice is evenly colored and looks pleasantly dry. Return the scrambled eggs to the pan, chopping a couple of times to break them up, and toss in the scallion greens. Serve immediately.