Chinese by KitchenFeed
Fried Rice
Prep 5 min
Cook 10 min
Total 15 min
Serves 3 Ingredients
2 tbsp oil 1/2 onion, finely chopped 2 garlic cloves, minced 120 g/4 oz bacon, chopped (optional, or use ham) 1 – 1 1/2 cups diced vegetables, frozen or fresh 2 cups (packed) cooked day old white rice (refrigerated, or frozen and defrosted) 3 eggs, whisked 3/4 cup green onions (shallots/scallions), sliced 1 tbsp Chinese cooking wine (sub mirin, cooking sake or dry sherry) 1 tbsp oyster sauce 1 tbsp light soy sauce (or all-purpose) 1 tsp sesame oil, optional 1/4 tsp white pepper Steps
Step-by-step
1 Heat about 1 1/2 tbsp oil in a wok (or 2 tbsp in a skillet) over high heat until smoking. 2 Add onion, garlic and bacon; cook until bacon is light golden, about 1 1/2 minutes. 3 Add the diced vegetables (frozen is fine) and cook 2 minutes until thawed and water evaporates. 4 Add the rice and all sauce ingredients; cook 1 1/2 minutes until the liquid evaporates. 5 Push the rice to the side of the pan and add 1/2 tbsp oil to the cleared space. 6 Pour in the whisked eggs and scramble until fully cooked through. 7 Add the green onions, stir the egg through the rice, remove from heat and serve immediately. Notes Use cold day-old rice (long grain white is best) — freshly cooked rice makes fried rice gluey; if you have none, use the baked fried rice method instead. Chinese cooking wine (or mirin/sake/dry sherry) gives the restaurant-style flavour; don't substitute chicken broth as it makes the rice wet. Bacon is optional — swap in ham, or omit. Scale up by 50% only if using a large skillet.
Photo: Geoffreyrabbit · Wikimedia Commons · CC BY-SA 4.0
Source: RecipeTin Eats
