Active Time
N/A
Total Time
N/A
Yield
Serves : 4

How to Make It

Step 1    

In a saucepan, rinse the rice with water, rubbing the grains between your palms. Drain and rinse the rice 2 more times. Drain and return the rice to the saucepan. Add 1 1/2 cups of water and let stand for 1 hour.

Step 2    

Bring the rice to a boil over high heat. Stir, then cook until most of the water has evaporated, about 5 minutes. Reduce the heat to low and stir again. Cover and simmer for 7 minutes. Remove from the heat, fluff the rice with a fork and let stand, covered, until tender, about 20 minutes. Fluff the rice to separate the grains, transfer to a plate and let cool completely.

Step 3    

In a small bowl, beat the egg with the egg white and mix in 1 teaspoon of the peanut oil. Heat a wok over moderately high heat for 20 seconds. Add the eggs and scramble until cooked through. Transfer to a work surface and coarsely chop them.

Step 4    

In a bowl, combine half of the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper. Set the wok over high heat for 30 seconds. Add the remaining 2 teaspoons peanut oil and swirl to coat the wok. Add the garlic and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Add the water chestnuts and the remaining chicken stock and stir-fry for 2 minutes. Add the rice and stir to separate the grains. Add the eggs and toss to combine. Stir in the oyster sauce mixture and stir-fry for 2 more minutes. Stir in the scallions and cilantro and serve.

Make Ahead

The rice can be refrigerated for up to 2 days.

Notes

One Serving Calories 369 kcal, Protein 11 gm, Carbohydrate 67 gm, Cholesterol 53 mg, Total Fat 5.8 gm, Saturated Fat 1.2 gm.

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