Serves 4 as part of a multi-course meal



2 oranges

2 teaspoons oyster-flavored sauce

1/4 teaspoon ground white pepper

3 cups cold, cooked long-grain rice

3 tablespoons vegetable oil

1/2 fresh red or green jalapeno chili, cored and cut into thin rings

1 teaspoon minced ginger

1 egg, lightly beaten

1/4 cup finely chopped mint leaves


Using a sharp pairing knife, remove the peel careful not to include any of the white pith, from oranges. Cut the peel into thin strips and set aside.

Make the sauce: Juice oranges. Combine with oyster-flavored sauce and white pepper. Set aside.

Rub the rice between your fingers to separate the grains as much as possible. Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the chili and ginger, and cook, stirring, until fragrant, about 30 seconds. Add orange zest and rice into the wok and stir until heated through. Stirring constantly, pour in the egg and continue cooking until it evenly coats the rice. Add the sauce and mint. Mix well and cook until heated through, 1 to 2 minutes. Scoop the rice onto a warmed platter and serve hot.

Serving Suggestion

This dish goes well with Zesty Lemon Chicken. It's also great with Sunkist's Orange Pork Chops.

Recipe Courtesy of Chef Martin Yan