XO Fried Rice

1. Prepare the Rice

Place the cooked rice in a large bowl and use your hands to gently break up any clumps.

2. Mix the Sauce

In a small bowl, mix together the oyster sauce, Shaoxing wine, light soy sauce, sesame oil, salt, and a pinch of white pepper.

3. Scramble the Eggs

Heat a wok over high heat until it’s very hot, then add 2 tablespoons of peanut oil. When you see a wisp of white smoke, pour in the beaten eggs. Scramble them quickly, moving them around with a spatula until they are just set, about a minute and a half. Remove the eggs from the wok and set them aside.

4. Cook Aromatics

Add the remaining peanut oil to the wok and let it heat up. Toss in the minced ginger and stir for about 10 seconds until it becomes fragrant. Quickly add the minced garlic and give it a brief stir before mixing in the XO sauce.

5. Stir-fry the Rice

Add the broken-up rice to the wok. Stir-fry it over medium heat, making sure to coat the rice with the aromatic mixture thoroughly, about four minutes.

6. Add the Sauce

Increase the heat to high and drizzle your prepared sauce over the rice. Stir the rice briskly for about a minute to evenly distribute the sauce, then lower the heat and continue stirring for another three to four minutes.

7. Combine Eggs and Rice

Return the scrambled eggs to the wok and gently mix them into the rice, ensuring that the eggs are evenly distributed, about two minutes.

8. Add Scallions and Coriander

Stir in the finely sliced scallions and cook for another minute, then mix in the fresh coriander leaves right before serving.