Proper Fried Rice Takeaway Style |
|
 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
|
I have seen so many recipes all over the internet for fried rice that are just ridiculous. This recipe comes from a friend who owns a takeaway and has given me this simple recipe, no garbage, this is the real recipe for egg fried rice that you find all over the UK. Ingredients:
500 grams of cooked basmati rice. |
2 tablespoons of oil, not olive oil. |
2 medium eggs. |
2 tablespoons dark soy sauce. |
1 tablespoon light soy sauce. |
1 teaspoon of table salt. |
1 teaspoon of white pepper. |
1 teaspoon of oyster sauce. |
1/2 teaspoon of msg (optional) |
few drops of good quality toasted sesame oil |
Directions:
1. Firstly the soy sauces must be good quality no supermarket rubbish. I order my essentials from wing yip (UK based)
2. Looking at the ingredients you can see how simple it is too make. However you must realize that cooking any Chinese dish on a home cooker will never give you the smoky effect called wok hie, you would get on a good outdoor burner or what they use in takeaways/restaurants
3. I use an Eastman wok burner for professional results.
4. Pre-cooked rice.
5. I would always recommend using a rice cooker to boil your rice as it gives the best start to fried rice. Always rinse your rice a few times in cold water before you boil it. This ensures the starch content has been removed otherwise you end up with sticky rice.
6. Once cooked leave the rice to cool completely. You do not leave it overnight in the fridge. In my experience this makes the rice hard and clump together.
7. Fried rice.
8. Crack both eggs into a cup and beat together then set aside.
9. Heat up your wok to medium, adding 2 tablespoons of oil.
10. Once slight smoking add the egg and continuously mix the egg into a scrambled egg effect.
11. Turn the heat to highest possible.
12. Add the cooked rice and press the rice flat ( TOP TIP.. use a ladle), toss the rice and egg and flatten the rice once more with the back of the ladle.
13. Add the dark soy sauce and stir fry for 2 minutes, keep flattening the rice.
14. Add the salt and pepper and stir fry for one more minute, keep flattening the rice.
15. Add the light soy sauce and oyster sauce, stir frying for two minutes, keep flattening the rice.
16. Add the MSG if you wish and stir fry for 3 minutes, keep flattening the rice.
17. Add the sesame oil, toss ingredients for 30 seconds and serve.
18. Easy!!
19. TOP TIP... The rice is ready when you hear it popping and slight charred. By the end step if your rice is still wet keep stir frying for a few minutes longer until the grains are loose and no longer wet.
|
|