You can't go wrong with this Fried Rice.
With the multitude of fried rice fails on the internet, you might be spooked into not making one. With my experience working in an Asian restaurant for a few years though, you can't go wrong with this authentic recipe along with some special ingredients. I freeze the leftovers in portions for lunch or as a side dish.
Show off your food skill with Chefs special fried rice.
It's a versatile dish, so as long as you have the sauce and the rice, it’s ok if you don't have all the ingredients or want to add extra. Sometimes, I use wild rice in it as well, which has a different texture. Goes great as a side dish or as a meal on its own.
Recipe
Makes 6 serves
Ingredients
2 Eggs
70 Grams Sliced Onion
30 Gram Sliced Mushrooms (can be any type, even two different types)
20 Gram Sliced Green Capsicum(Peppers) Chopped about 3 cm long and 1 cm wide
20 Gram Sliced yellow capsicum(Peppers) Chopped about 3 cm long and 1 cm wide
20 Gram Sliced red capsicum(Peppers) chopped about 3 cm long and 1 cm wide
80 Grams Frozen Peas
80 Grams Frozen Corn
100 Grams Roughly chopped Bacon
50 Grams Raw Prawns (shrimp) Peeled and Devained
60 Grams Chicken breast or thigh chopped about 2cm long and 1cm wide
100 Grams Roughly Chopped Chinese BBQ pork
2 Cups of Long Grain Rice
1 Teaspoon Smoked Paprika
1 Teaspoon Cajun Powder
1 Teaspoons Onion Powder
1 Teaspoons Garlic Powder
2 Tablespoons of Light Soy (You can add more Soy or even Dark Soy depending on your taste)
1 Tablespoon Hoisin Sauce
1 Tablespoons Oyster Sauce
1 Teaspoon Cracked Pepper
1 Teaspoon Salt
Shallots (Spring Onion) for Garnish
Marinade
1 teaspoon Sesame Oil
1 Teaspoons Corn Flour
1/4 Cup Water
1 Teaspoon Housing
Pinch Salt
Pinch Cracked Pepper
Directions
In a pot, add the rice. Alternatively, use a rice cooker, which is easier.
Add in enough water to cover 1-2 inches above the rice. A quick rule of thumb would be about half way up your index finger. Stir occasionally, while you prepare your other ingredients. .
Halve the prawns lengthwise and roughly slice your chicken to 1x2cm pieces.
Marinate the chicken and prawn by mixing with the marinade ingredients a few times. Set aside.
Roughly chop your bacon and BBQ pork. Set aside.
Slice and dice your vegetables to about 3x1cm chunks, though you don't have to be precise. Set aside.
Defrost the peas and corn slightly.
Your rice should be just cooked; don't overcook it or it will break apart in the wok or pan. It will be slightly less cooked than normal. To ensure that, you can keep it in the fridge overnight to harden it after cooking it. Alternatively, you can use Chef’s cheat method.
Place in a colander (sorry Uncle Roger) and run the rice under water until cool, then drain. Don't have the water up too high or it will break the rice. This removes some of the starch on the surface of the rice, resulting in firmer rice.
Heat some oil in your wok or pan. Once it's heated, move it around to cover most of the surface.
Add the eggs. Scramble them with your spatula.
You want them broken apart and not in big clumps so that it mixes well with your rice. They should also not be soft, like a scrambled egg, but not so dry it sticks out from your fluffy rice.
They should turn out like this. Set aside.
Add some more oil and sauté the onion and garlic.
Add the rest of the vegetables and cook for about 2 minutes, stirring occasionally. Add more oil if needed.
They should look like this after sautéing.
Add the peas and corn. Mix well.
Your vegetable mix should look like this.
Set aside the mixture. Add some more oil in your wok or pan.
Once the oil is hot, add your prawns and chicken. Don’t pour in the remaining marinade. Cook for about 2 minutes, stirring the chicken and prawns to cook evenly.
It will cook fast. You want the chicken seared but slightly pink on the inside.
Add the pork and bacon. Cook for about 1-2 minutes, mixing it thoroughly.
Add the pork and bacon. Cook for about 1-2 minutes, mixing it thoroughly.
The bacon and pork should be slightly browned.
Add the vegetable mixture.
Cook for about a minute, stirring occasionally.
Add the rice and mix until fully incorporated, breaking any rice clumps.
Once it's all mixed together and without clumps, add your hoisin, oyster and soy sauces and the salt and cracked pepper. Mix in Cajun, smoked paprika, onion and garlic powder. Stir until the rice is hot and the sauces and spices fully incorporated.
It should end up looking like this. Take it off the heat and serve.
To make it look fancy, place your rice in a small bowl and pat down so that the top is flat. Put a plate on top of the bowl then turn it upside down. Lift the bowl off the plate and the rice should be shaped like a cute little dome. Garish with some spring onions dried onions, a prawn and a piece of chicken. Enjoy!
Sometimes I add wild rice.
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