Saturday, November 6, 2010

Delicious Fried Rice

Source: Kylie Kwong "Heart and Soul"

Serves 2-4 as part of a shared meal

Cooking oil to fry eggs, 5 tbsp (or 1/3 cup)
Eggs, ~60g size, beaten, 4 units
Extra cooking oil to fry others, 1 tbsp
Ginger, finely chopped, 1½ tsp
Garlic, dices, 4 cloves
Red onion, medium size, finely diced, 1 pc
Chinese sausage (腊肠)*, roughly chopped, ~100g (or ½ cup)
Sugar, 1 tsp
Shao Hsing wine, 2 tbsp
Cooked white rice, ~800g (or 5 cups)

*Can substitute with bacon

Oyster sauce, 1 tbsp
Spring onion, finely sliced, 1 cup
Maggi seasoning, 3 tsp
Sesame oil, ¼ tsp

Spring onion, diagonally finely sliced, 2 stalks
Light soy sauce, 4 tbsp (or ¼ cup)
Red chillies, large, diagonally sliced, ½ pc

1. Fry eggs.  Heat oil in a hot wok until the surface seems to shimmer slightly.  Pour beaten eggs into wok and cook for about 1 min, lightly scrambling them and rotating the wok to ensure even cooking.  When almost cooked through, carefully remove omelette from wok with a fish slice and drain on kitchen paper.  Set aside for later use.

2. Wipe out wok with kitchen paper, add extra oil and stir-fry ginger and garlic for 1 min, or until very aromatic.

3. Add onion and stir-fry for 2 mins, or until lightly browned and tender.

4. Add Chinese sausage and stir-fry for 1 min, or until lightly browned.

5. Stir in sugar and wine, then stir-fry for 30 secs.

6. Finally, add rice, reserved omelette and seasonings.  Stir-fry for 3 minutes, or until rice is heated through.  Roughly chop omelette into smaller pieces as you stir.

1. Divide rice between individual bowls and garnish with spring onions.  Combine soy sauce and chilli in a small bowl and serve on the side.


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