BASIC EGG FRIED RICE
This recipe forms the base rice for any style of fried dish, no matter what your ingredients. Cook this rice first, then prepare and cook your ingredients, then combine it all together in a very hot wok.
Servings: 4
Difficulty: Easy
2 x 2 litre ice cream tub of 1-2 day old cooked rice
(not overcooked)
4 eggs, lightly beaten
1 tablespoon light soy sauce
1 teaspoon Chinese oyster sauce
½ teaspoon Chinese sesame oil
pinch of ground white pepper
cooking oil
1. Separate the cold rice to remove any lumps so all the grains are loose
2. In a medium heat wok, add a few tablespoons of vegetable oil and partially fry the eggs
3. With the eggs still half cooked, add the cold rice, turn up the heat, and begin tossing and combining
4. Turn down the heat to low and add the seasoning and sauces. Turn it back up again and combine thoroughly.
5. Set aside the egg fried rice in a long flat tray with air pockets to avoid it overcooking.
SPECIAL FRIED RICE
This recipe is not the same without the Chinese “lup cheong” pork salami sausage you buy at Chinese shops like Yon Tong.
Servings: 4
Difficulty: Medium
4 servings of egg fried rice
1 cup cooked seafood, diced
1 cup cooked meat, diced
½ cup Chinese “lup cheong” salami sausage
(Chinese shops)
¼ cup green peas
¼ cup mixed cooked vegetables, diced
3-4 stalks green spring onions, finely chopped
1 teaspoon oyster sauce
1 teaspoon light soy sauce
2 cloves fresh garlic, finely chopped
1. In a hot wok, fry the seafood and meat with the light soy, oyster sauce and garlic for 1 – 2 minutes
2. Add the vegetables and combine for another 1 minute
3. Add basic egg fried rice and toss to combine
4. Add the green spring onions, toss and serve.
