Ingredients

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1 can clams

¼ cup reserved clam juice (from canned clams)

¼ cup soy sauce (or low-sodium soy sauce)

2 tbsp rice vinegar

1 tbsp oyster sauce

2 tsp sesame oil

1 tsp sugar

½ tsp crushed red pepper flakes (optional, for a spicy kick)

½ cup water or chicken broth mixed with 2 tbsp cornstarch, for thickening (optional) 

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Instructions

1. Drain the canned clams, reserving ¼ cup of the clam juice. Pat the drained clams dry with a paper towel and set aside.

2. In a small bowl, whisk together the reserved clam juice, soy sauce, rice vinegar, sesame oil, sugar, and crushed red pepper flakes.

3. Fry onion, garlic, carrot, peas / edamame, ginger, eggs - all that you put in fried rice and then add day old rice as a typical fried rice recipe. Can add cornstarch slurry now or at end.

4. Add the sauce to your fried rice at the end of the cooking process, after you've added the clams, to prevent the clams from overcooking.

5. If you prefer a thicker sauce, mix the water and cornstarch in a separate bowl to create a slurry. Add this slurry to the wok and stir-fry for about 30 seconds, or until the sauce slightly thickens. 

Tips for best results

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Don't overcook the clams. Canned clams are already cooked. For the best texture, add them at the very end of cooking, just long enough to heat them through.

Use chilled, day-old rice. This will give you the best results for fried rice. Freshly cooked rice is too moist and will become mushy.

Customize the sauce. If you prefer, you can adjust the flavor profile by adding minced ginger, chopped cilantro, or extra garlic. 

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