Yesterday I made J. Kenji Lopez-Alt’s Egg Fried Rice with “The Mix” from his The Wok cookbook.

I’ve made The Mix before, so that already familiar to me. It’s a seasoned mixture of shrimp and ground pork. Kenji also calls for oyster sauce in this recipe, though only a teaspoon, but I was happy to see that given that we’ve felt the previous fried rice recipes were too bland.

Kenji continues with the cook-an-omelet first approach. Then The Mix and aromatics are stir-fried. Finally the rice is stir-fried and then the previous ingredients added back in, followed by the sauce.

Megan and I both enjoyed it. I again made a Thai fried rice, this time with tofu, since my daughter doesn’t eat meat. My son opted for that one also, saying it was easier to pick out the tofu from that than the pieces of carrot from the new recipe.

I’d make this one again.

I am cooking my way through J. Kenji Lopez-Alt’s The Wok cookbook. Read more about it.