Ingredients:
Jasmin Rice (Or Short) – Never Basmatti
Eggs
Green Onion
Shallot
Garlic
Ginger
Chili
Soy sauce (Low sodium if you want to use salt)
Oyster sauce
5 spice
Sesame oil
Canola oil
Chili garlic paste
Black Pepper (Optional)
Prep Rice
Steam Rice (store in fridge over night if possible)
2 Cups = 5 Meals; 4 Eggs
1 Cup = For 2; 2 Eggs
Prep Base
Slice and add to Mortar & Pestle (food processor in a pinch):
Garlic
Shallot
Ginger
Green onion roots (save leafy end for garnish)
Chili
Chili garlic paste
Grind until fibers are broken (Baking spatulas work well for removing from Mortar)
Transfer to a food processor (Optional)
Cooking
Heat wide skillet with Canola Oil
Add Base and settle it
Add Soy Sauce (this will prevent burning your base)
Add Oyster Sauce
Add 5 Spice
Add Chili Garlic Paste (optional)
Stir in 1 spoon full of rice into base at a time using the rice to dilute the base
2 Cups = 10 spoon fulls
Whisk Eggs
Create a well in center of the rice
Add drips of Canola Oil into well
Add Eggs to well
Stir briskly until eggs are scrambled
Stir eggs into rice
Note: To make Golden Rice skip the well and stir eggs directly into rice
Add touch of Sesame Oil
Add Green Onion Leafy ends
Stir until evenly mixed
Serve
Variations
Korean – Short Rice, Gochugaru, Roasted Seaweed, Kimchi
Thai – Jasmin, White Pepper (sub 5 Spice), Fish Sauce (sub Oyster Sauce)