The (no longer) secret formula for this recipe is: casual vibe of Sam Sifton’s fried rice + J. Kenji’s Rice Frying technique + the ordering & sauce from Hunger Pangs (via ATK) + if you’re using chicken, the Chicken Velveting Technique from Woks of Life. Good artists copy, great artists steal 😎
You can see Mark do / use / vibe with all of those things in the GIFs below👇🏻, except for the chicken velveting. We did that offscreen aka on a different surface. Recipe at the bottom 🍑
For all ingredients that are, less an ingredient, and, more a category, that’s intentional - it’s up to you / whatever is about to go bad in your kitchen. Just cut them all the same size so they cook evenly and are a good size for eating with just a fork🍴
Aromatics (ginger, garlic, scallions, spring onions, whatever)
Cold Rice (at least a day old if you can)
Sauce: 4 parts oyster sauce : 1 part soy sauce
➡️ transfer to bowl
➡️ transfer to same bowl
Cook Fresh Veggies
And Then Frozen Veg
Move veggies to side of wok
Add & Cook aromatics
Add cold rice, sauce and combine
Add cooked eggs & cooked meat
Riiiice. Very rice.
Substack team dinner party at your house?