Sheila’s Simple Fried Rice
i cook this whenever i have small portions of leftover vegetables and meat.
a lot of people think that you can only cook good fried rice with leftover rice. (and by ‘good’ i mean fried rice where the grains are fluffy yet separated, and not clumped together.)
i seldom use leftover rice though as i find that the rice dries out significantly in the fridge. you can still use freshly cooked white rice: just lift the lid of the rice cooker (or pot) and let the steam escape. use a wooden spoon to ‘fluff’ the rice and get rid of some of the excess moisture, then let cool for about 20 minutes before adding to your wok to fry what will become well-textured rice!
Ingredients (for 2 portions)
– cooked white rice, 3-3.5 cups depending on how much of an addict you are to carbs
– eggs, 3x and beaten
– ham or cooked sausage/meat/char siu (Cantonese-style honey roast pork), 1 cup
– garlic, 3 cloves, minced
– spring onion, 3 stalks, chopped finely
– vegetable oil for cooking
for the seasoning: light soy sauce, oyster sauce or sticky/caramel dark soy sauce, sesame oil, salt, sugar, white pepper.
optional ingredients: prawns (6-8x), sliced carrot (1/4 cup), or broccoli if you are desperate to get some green vegetables in there!
1. heat wok on low heat, add 1 tablespoon of oil and heat thoroughly
2. add garlic to the wok, stir fry until fragrant. if you’re using prawns, add these in at this point and stir fry with a little soy sauce.
3. on medium heat, pour in eggs, scramble. while eggs are still runny, add the cooked rice and stir fry.
4. season with soy sauce and oyster sauce (or dark soy sauce) in a 1:1 ratio. i suggest 1/2 tablespoon of each!
5. stir-fry the rice, ensuring that it is mixed well with egg.
6. add cooked meats and carrot/choi sum/kai lan. continue frying until everything is well mixed. add 1/2 teaspoon of white sugar – this will help to bring out the flavours of the vegetables.
7. sprinkle in sesame oil and spring onions. add salt and white pepper to taste.
8. serve hot!