How to Make Real Chinese Takeout at Home

Von Brian Lagerstrom · 60 Min.

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Zubereitung

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 270 g water (90% hydration). Spread the cooked rice on a tray and chill for 20–30 minutes until cold.
2. Beat the eggs with a pinch of salt.
3. Heat a wok or large nonstick pan over medium-high and add oil, swirling to coat.
4. Pour in the eggs and spread them thinly up the sides of the wok. Scramble gently until about 85% cooked, then remove and set aside.
5. Wipe the wok and return it to the heat. Add at least 2 tablespoons of oil, then the cold rice. Toss constantly, breaking up clumps, for 60–90 seconds.
6. Add the scallions and fry for about 60 seconds until softened, without browning.
7. Return the eggs to the wok and break them into bite-size pieces.
8. Pour the soy sauce and oyster sauce around the hot edge of the wok. Toss until absorbed and sizzling, then finish with the scallion greens.

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