How to Make Fantastic Fried Rice

According to Fuchsia Dunlop fried rice doesn’t have the prominence in China that it has in the Western world. It’s more of an adaptation of ingredients, just like Mulligatawny is an Anglo-Indian adaptation of a spicy Tamil soup.

I imagine that fried rice as we know it came about with the profusion of Chinese restaurants in places like Hong Kong that catered for Westerners. With lots of rice left over it became necessary to to use it up in some way. I don’t like to order fried rice from a restaurant precisely because I suspect it’s ‘old’ - leftover leftovers if you know what I mean. It can often be dry, stale, pallid and disappointing.

The other issue I have with fried rice is that it can become the recipient of every leftover imaginable which leads to a concoction less than visually appealing, let alone tasty. And don’t get me started on the tiny imported prawns you often find added as well.

And yet at home I make it often because it’s a family favourite - usually on a Sunday evening. I’m sure you know the scenario - dinner has to be produced but the spirit for cooking is waning, particularly if there’s a good Sunday night drama about to start on ABC television. Fried rice takes me about 15 minutes.

So, fried rice is a great meal but keep it simple and at home. You will enjoy its clean, fresh flavour and I bet it makes a frequent appearance in your Sunday night repertoire.

Fried Rice

Ingredients

• 2 cups leftover rice - I use Jasmine rice that has been cooked yesterday, no older

• 2 cloves garlic - finely diced
• 2cm ginger - finely chopped or grated
• Peanut oil

• 4 eggs - lightly beaten
• 4 rashers bacon - rind removed and diced finely
• 1/2cup cooked peas
• 1/2 red capsicum - finely diced

• 2T light soy sauce
• 2t oyster sauce
• 2t sesame oil

• 2 green shallots (Spring onions) - finely sliced crosswise or lengthwise
• 1 long red chilli - seeds and membrane removed - finely diced
• Coriander leaves
• Chilli Sauce

Method

1. Heat a few tablespoons of oil in a wok and let it get hot.
2. Add beaten eggs, stirring a little and let them cook till just starting to set
3. Remove eggs from wok and when cool chop into smallish pieces or strips
4. Wipe out wok to remove any eggy bits and add more oil - heat
5. Add the bacon and cook till about done
6. Add the garlic, ginger and capsicum - let  them sweat for a few minutes - try to avoid burning the garlic by stirring often
7. Add the rice and peas and turn up the heat to cater for all the ingredients now in the wok
8. Stir fry for a few minutes and then add the chopped egg
9. Add soy sauce and oyster sauce and stir to combine well
10. Add the sesame oil and stir well - just before removing the rice from wok
11. Present on a large platter with little bowls of condiments around

Tips

• This recipe serves about 4 - I usually plan on 1/2 cup of cooked rice, plus everything else, per person
• Char Siew (roasted pork neck) can be used instead of bacon - you can buy a piece from any Chinese BBQ restaurant if you’re lucky to have one nearby
• Peeled fresh green prawns can be stir fried at last minute in a little oil and presented on top of the rice
• Try to keep some colour variation in the dish - I have used corn kernels instead of the peas
• Don’t be tempted to use freshly cooked rice - it will not separate properly
• Other rice, such as long grain or calrose can be used if that’s what you have
• Taste the dish for salt just before serving  - usually the soy sauce provides enough
• This recipe can easily be adjusted for more or less people - use the quantities given as a guide and use your taste buds too

back to top