XO Sauce Fried Rice

1. Prep Ingredients

In a bowl, gently break up any lumps in the cooked rice and set aside. Combine the oyster sauce, Shaoxing wine, light soy sauce, sesame oil, ¼ teaspoon salt, and white pepper in a small bowl to make the sauce and reserve.

2. Sweat Aromatics

Heat a wok over high heat for 30 seconds, then add 1½ tablespoons peanut oil, swirling to coat. When a wisp of white smoke appears, add the minced ginger and stir for about 10 seconds until fragrant. Add the minced garlic and stir for a few seconds until aromatic but not browned.

3. Caramelize Paste

Add the XO sauce to the aromatics in the wok, stirring well. Cook for about a minute or until the paste is aromatic and slightly caramelized.

4. Fry Rice

Add the reserved rice to the wok with the XO sauce and aromatics. Break up any clumps and mix well. Spread the rice out in an even layer and let it sit undisturbed for about 2 minutes, then stir. Repeat this process 2 more times until the rice is heated through, aromatic, and begins to get crispy edges.

5. Cook Egg

Push the fried rice to one side of the wok and add the remaining 2 tablespoons of peanut oil to the cleared space. Pour in the beaten eggs, allowing them to set for a moment before scrambling them gently. Cook without overcooking, then mix the scrambled eggs with the rice.

6. Finishing Ingredients

Drizzle the reserved sauce over the rice and mix well for about 1-2 minutes on high heat, ensuring the rice is evenly coated with the sauce. Add the scallions and stir-fry for another minute until they are just wilted and mixed through. Turn off the heat and fold in the fresh coriander leaves until well distributed.