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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Recipe is based on how I cooked fried rice in my restaurant. Ingredients:
4 cups cooled cooked rice |
4 tablespoons vegetable oil |
1/4 cup diced onions or 1/4 cup green onion |
1/2 cooked diced chicken or 1/2 any other cooked left over meat |
2 eggs (beaten with a pinch of salt) |
1 teaspoon salt |
1 teaspoon msg (optional) |
soya sauce, to taste and colour |
Directions:
1. Fry the egg, like a pancake.
2. When cooled, dice; set aside.
3. Heat up the wok with the vegetable oil.
4. When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
5. Carefully add the onions and diced meat.
6. Stir-fry for a minute.
7. If using green onions, leave them out in this step.
8. Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
9. Sprinkle soya sauce over the rice-mixing until the rice is all the same desired colour.
10. Not too much soya as it is salty, and you don't want it black!
11. Toss in cut up pre-cooked egg.
12. Top with green onions.
13. Options: Add mushrooms, peas, blanched diced carrots in step #2.
14. For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
15. Then proceed to step #3.
16. Add 2 tbsp curry powder in step #2 to spice it up!
17. If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
18. The amount of veg and meat given is just a guideline.
19. Adjust according to your taste.
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