Chinese Egg Fried Rice
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
Comments
Post a Comment