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Father-daughter duo Kathy and Peter Fang—the chef/owners of San Francisco's iconic Fang and House of Nanking restaurants, respectively, are the stars of the hit docuseries "Chef Dynasty: House of Fang."  

Peter moved from Shanghai to San Francisco in 1980 and opened House of Nanking eight years later, serving many of his mother's own homestyle dishes, which were a big hit. Kathy grew up in the restaurant, learning from him, and eventually opened her own place. No surprise, she focused on the same type of food. "It's like this Fang gene!" she says. 

Here, they share their super-simple fried rice, which they like to serve with their "famous" Hong Kong Style Tiger Prawns in Sweet & Sour Ginger Scallion Sauce

"Fried rice is such an iconic staple in all Asian families. I don't know anyone who doesn't like fried rice or make it at home. One of my most vivid memories surrounding fried rice is of my grandfather (Peter's dad). He would finish every single meal at home with a simple egg fried rice. No vegetables. Just egg fried rice. My grandmother could cook up a feast, eight courses on the table, and my grandfather would still make room for the fried rice at the end. He would taste a little of everything and then get up from the table to make his own fried rice. He would wait till everyone was done with eating, leave the table and sit down peacefully with his freshly made fried rice and that was like heaven to him." —Kathy 

Pro Tip: Lettuce is a common ingredient in fried rice. Kathy uses it all the time. This recipe calls for romaine, but iceberg is popular, too. If you want to play with the add-ins, try a frozen vegetable medley, such as carrots, peas and corn, or frozen spinach. You can also sub egg whites for the whole eggs, if you prefer. 

Catch the finale of "Chef Dynasty: House of Fang" on Food Network on Tuesday at 9 PM. The entire series is also streaming on Discovery Plus. 

Ingredients

  • 2 eggs
  • 2 tablespoons avocado or other cooking oil
  • Salt and white pepper
  • 1 ½ cups cold cooked white jasmine rice
  • 1 teaspoon soy sauce
  • ½ teaspoon instant dashi powder
  • ½ teaspoon black garlic salt (Kathy and Peter like Jacobson's) or garlic salt (optional)
  • ½ teaspoon sugar
  • ½ cup thinly sliced romaine
  • 2 tablespoons minced scallions

Yield

Serves: 2

Preparation

Whisk eggs with a touch of water to aerate them. Heat a nonstick saute pan over high heat and add 1 tablespoon of the oil. Scramble eggs until about 50 percent done, season with salt and set aside on a plate, reserving the pan. 

Add the remaining tablespoon oil to the pan over high heat, add rice and stir-fry for 30 seconds, being sure to break up any clumps so the grains are separated. Add soy sauce, dashi powder, black garlic salt (if using) and sugar and stir-fry until fully incorporated. Add romaine lettuce, scallions and eggs and stir fry for another 30 seconds. Serve!