It is hard to find anyone who does not enjoy a bowl of nicely prepared Fried Rice. Nicely prepared is the key here.
Can’t tell you how many disappointing attempts later, did I stumble across this really awesome secret to Authentic Fried Rice. Yes, the local Chinese restaurant way.
So here goes…
Authentic Fried Rice at Home
Level of Cooking: Entry level
Prep time: 10 minutes
Cooking time: 20 minutes
1 cup Rice, uncooked
1 bunch of shallots or 1 onion, finely chopped
8-10 Garlic cloves, chopped
2 Carrots, diced
1/4 Cabbage, finely chopped
A handful of peas (fresh or frozen)
2 tablespoons Soya sauce
1 tablespoon Oyster sauce
1 teaspoon Red chilli paste/sauce
salt to taste
pepper to taste
Coriander to garnish
3 tablespoons Vegetable oil
- Boil 2 cups of water in a pan and add the rice. Let the rice fully cook. Once done, fluff rice with a fork. Alternately, you can cook the rice the previous day and use for recipe. This was the traditional way and you can follow it if you like but it does not make a huge difference to the flavour profile.
- In a wok or non-stick, heat 2 tablespoons of oil and lightly fry the rice in batches until each grain appears shiny. Remove from flame. Psst…this is the secret step to success.
- In another wok or non-stick pan, heat 1 tablespoon of oil. Lightly fry shallots or onions and garlic for 1 minute. Add the carrots, cabbage and peas. You can add capsicum too if you like.
- Add the soya sauce, oyster sauce and red chilli paste. Once mixed nicely, add the rice and gently mix with the sauces and vegetables.
- Gather all the fried rice to one half of the pan, in the remain half crack the two eggs and scramble them. Now, add salt and pepper before mixing the eggs with the rice.
- Garnish with coriander before serving. Enjoy by itself or with a salad.