A restaurant-quality fried rice featuring tender, fall-off-the-bone soy-braised oxtail, sweet peas and carrots, fluffy scrambled eggs, and fragrant scallions — all brought together with a savory glaze and finished with toasted sesame oil.
Preparation Instructions
Heat the oxtail
Heat 2 pounds Cuisine Solutions Braised Oxtail with Soy Glaze according to package instructions.
Once hot, carefully separate the oxtail pieces from the soy glaze sauce, reserving the sauce in a small bowl. Keep the oxtail warm and loosely tent with foil.
Build the glaze
In a small bowl, whisk together the reserved oxtail sauce with 2 tablespoons soy sauce. Set aside — this is your secret weapon for seasoning the rice.
Don't toss the oxtail's soy glaze sauce — it's liquid gold. Blending it with a splash of fresh soy sauce and using it to season the fried rice infuses every grain with the same deep, slow-braised umami flavor as the meat itself. This single move is what turns home-style fried rice into a restaurant-caliber dish.
Scramble the eggs
Heat 1 tablespoon of 3 tablespoons neutral oil (canola or vegetable) in a large wok or non-stick skillet over medium-high heat.
Pour in 3 large eggs, beaten and scramble until just set, breaking into small curds. Transfer to a plate and set aside.
Sauté the aromatics and vegetables
Add the remaining 2 tablespoons of 3 tablespoons neutral oil (canola or vegetable) to the same pan over high heat. Add 2 carrots, finely diced and stir-fry until starting to soften, about 2 minutes.
Add the white parts of 4 scallions, white and green parts separated, thinly sliced, 3 garlic cloves, minced, and 1 tablespoons fresh ginger, grated, stir-frying until fragrant, about 30 seconds.
Fry the rice
Add 4 cups day-old cooked jasmine rice to the pan, breaking up any clumps with a spatula.
Use cold, day-old rice for the best texture — freshly cooked rice will turn mushy. If you only have fresh rice, spread it on a sheet pan and refrigerate uncovered for at least 1 hour before frying.
Spread it across the pan and let it sit for 4 minutes to develop a slight char, then toss. Repeat 2-3 times until the rice is hot and starting to crisp.
Glaze the rice
Drizzle the reserved oxtail-soy sauce mixture evenly over the rice. Toss vigorously until every grain is coated in that glossy, savory glaze.
Add 0.8 cups frozen peas, thawed, the scrambled eggs, 0.3 teaspoons white pepper, and 0.5 teaspoons kosher salt. Toss to combine and heat through.
Plate and finish
Divide the fried rice among 4 bowls. Top each with a generous portion of the warm braised oxtail.
Drizzle with 1 teaspoons toasted sesame oil, then shower with the green parts of 4 scallions, white and green parts separated, thinly sliced. Serve immediately while everything is steaming hot.
