Chinese Egg Fried Rice

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The trick to getting fried rice, to smell and taste like the ‘Chinese’ kind, is to add the rice when the eggs are 1/2 done. This allows the eggs to stick to the rice grains, forming an unusual aroma and taste, very typical of Chinese fried rice. For me, while making fried rice, eggs, spring onions, peas, carrots and celery are a must have. Everything else you can do with or without. I also refrigerate the cooked rice for a couple of hours before the actual preparation, because I never seem to have left over rice, like the popular advice declares.

Ingredients.

2 cups jasmine rice or any other long grain rice
4 cups of chicken stock or vegetable stock
4 tbsp oyster sauce
4 tbsp soy sauce
2 eggs, beaten
2 tbsp peanut oil
2 tbsp toasted sesame oil
11/2 cups of mixed vegetables (peas, carrots, celery etc)
4 tbsp spring onion
2 garlic cloves, minced
salt and  white pepper to taste

Directions
  • Cook the rice with 4 cups of chicken stock, 2 tbsp of soy sauce and 2 tbsp of sesame oil and salt to taste. Refrigerate for 2  - 3 hours.

  • Heat 1 tbsp of peanut oil in a wok.

  • Add garlic and sauté for about  15 –20 seconds, just about till the garlic begins to cook.

  • Add the mixed vegetables and  stir-fry for 2 to 3 minutes.

  • Remove the vegetables and set aside.

  • Heat 1 tbsp of peanut oil in the same wok.

  • Add the eggs and stir constantly. When the eggs are about half done, add in the rice. Make sure you fluff up the rice using your fingers before you add it into the wok. Stir well until the egg is cooked.

  • Add in the remaining sauces, stir-fried vegetables and spring onions. Mix well. Add pepper and adjust salt to taste. Turn off the flame.

  • Serve with any meat or vegetable side.
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