China · Home-style
Cola Fried Rice
Day-old rice stir-fried in a sweet soy sauce built from cola, with egg, ham and scallion.
This is the kind of dish that shows up when a cook is out of stock and improvising with what is in the cupboard, and it has since become a small tradition of its own among students and late-shift workers. Cola stands in for sugar and supplies the caramel color that plain soy sauce cannot. An egg stirred in while still uncooked at the last minute gives the grains a coating that ordinary fried rice only gets from more oil.
Ingredients
- cooked rice200 g
- cola160 ml
- eggs3 pieces
- ham sausageExact
- cooking oil25 ml
- light soy sauce15 ml
- dark soy sauce7.5 ml
- doubanjiang (fermented broad bean paste)7.5 ml
- oyster sauce5 ml
- chopped scallion5 g
- ground pepper1 g
Directions
- 1
Heat the pan, add twenty-five milliliters of oil, crack in two eggs and cook until the bottoms are fully set.
- 2
Flip them and cook until both sides are set.
- 3
Turn off the heat, take the eggs out, cut them into two to five centimeter pieces and return them to the pan, or simply break them up with the spatula.
- 4
Return to the heat and add the cola, light soy sauce, dark soy sauce, doubanjiang and oyster sauce, stirring to combine.
- 5
Let it reduce until about a third of the liquid is left, then add the rice and ham sausage and stir-fry.
- 6
Once everything is evenly mixed, lower the heat, hollow out a well in the middle of the food, crack in one egg, cover the pan and steam for two minutes.
- 7
Uncover, stir-fry until the third egg is cooked through, scatter over scallion and pepper and serve.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.