Chinese Fried Rice
Don't expect to nail this first time, it takes a few tries to get it perfect. You can expect a flavour sensation every time though, and soon you'll be ready to take on Uncle Roger.
Pantry bits
- Low sodium Soy Sauce - to season
- Dark Soy Sauce - sweet, salty umami
- MSG - more umami!
- Shaoxing Wine - for depth
Ingredients
- 2 cups cooked jasmine rice (preferably leftover and refrigerated for 2 days)
- 2 tablespoons avocado oil
- 2 eggs, lightly beaten
- 1 cup mixed vegetables (carrots, green peas/corn)
- 2 green onions, finely chopped
- 1/2 cup ham or tofu, diced (you can use char siu or sausage)
- 1 tablespoon low sodium soy sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon MSG (optional)
- 1 tablespoon Shaoxing wine
- White pepper to taste
- Sring onion to garnish (and fresh coriander if you want)
Instructions
- Heat 1 tablespoon of oil in a large wok or non-stick skillet over medium-high heat. Add the beaten eggs and scramble until just cooked. Remove from the pan and set aside.
- Turn up the heat and in the same pan, add a little more oil. Stir in the mixed vegetables - they should be chopped to similar small chunks for even cooking - cook until al dente (about 1 min)
- Add the ham or tofu to the pan and stir-fry until it's heated through (20-30sec)
- Turn up the heat to high and add the rice, stirring well to mix with the other ingredients. Cook for 2 minutes until the rice is hot. You're trying to scorch it here to impart flavour - without it burning. Keep it moving constantly to ensure you break up the clumps of rice.
- Circling around the edge of the pan now pour in the soy sauces and Shaoxing wine, no more than a tablespoon at a time; for ease you can mix them before doing this and use your ladle.
- NOTE: as you do this you should see some of the liquid evaporate and sizzle before mixing into the rice; stir well so the rice and ingredients are evenly coated, but NEVER soggy.
- Return the scrambled eggs to the pan, breaking them apart with the ladle and mixing in.
- Sprinkle a pinch of MSG.
- Season with white pepper, then toss in the chopped spring onions. Give everything a final mix.
- Take some pride in in the serving, you can pack into a small bowl and flip this on the plate before you garnish.
- Serve hot, garnished with additional green onions and fresh coriander if that's your thing.
We recommend:
For the best results, use 2-day-old rice as it's drier and less sticky. This will give your fried rice that desirable fluffy texture. Try to use a good wok and high-smoke point neutral tasting oil, like avocado oil. Keep the ingredients moving to prevent them from burning and to ensure even cooking. Chinese cooking is all about balance, so feel free to adjust the seasonings to suit your palate. Add salt if you feel it's needed but not until you've tasted it first, the soy sauces and MSG provide plenty of seasoning and should be enough. Enjoy the process and the delicious reward of your labor!
Chinese fried rice is a versatile, comforting dish that embodies the heart of Chinese home cooking. It's a timeless classic, known for its savoury flavours, mouth pleasing textures, and guaranteed satisfaction with every bite. This dish is one you'll keep going back to for years to come, each time getting one step closer to perfection (but perhaps never getting there. The harmony between simple ingredients like rice, vegetables, and protein, all tied together with the quintessential seasonings of Chinese cuisine.
