Chinese Fried Rice Recipe

Confession: I am a Fried Rice Snob. I have had ALL kinds of bad fried rice (all from boring recipes that have been served up at other people’s houses, don’t tell them I told you). And don’t we all want rice that tastes like the kind from the Noodle place or the Chinese take-away? And the reason most versions of fried rice are bad is because there’s no actual flavour in there. Or the vegetables aren’t crunchy or the egg isn’t cooked properly or it just hasn’t been cooked with love. You can’t really take a packet of frozen vegetables and a handful of frozen prawns, throw it into some rice and call it fried rice just because you fried it.

A delicious fried rice needs some garlic and chilli and soy sauce and sesame oil. And an egg that’s been fried until golden and sliced and some crispy bacon or tender ham. Then you can drizzle it with sweet chilli sauce and some fried shallot and it is heaven on a plate. And make a BIG batch of this so you can take some for lunch the next day. Like a huge batch because if you just make a big batch and everyone has two servings you still won’t have any left over. So think like you’re making this for 10 people when it’s just for 4 and it should work out.

Oh, and one more thing – make sure you have everything chopped in bowls lined up next to the wok ready to go before you start, it will make cooking a breeze. And line them up from what’s going to take the most amount of time to cook like broccoli or carrot to what will take the least amount of time to cook like celery and spring onion. The one thing I think is OK to buy ready-made is the big packets of microwave rice but they are a little $$.

1 quantity of White Fluffy Rice made ahead and cooled in fridge

1 carrot, finely diced

1 small can of sweet corn, drained

3 green onions, sliced

1 stalk celery, finely diced

1 cup broccoli florets

1/2 cup frozen green peas

2 eggs, slightly beaten

4 strips bacon, finely chopped (or you can use diced up ham if you prefer)

2 cloves garlic, finely chopped

1 red chilli, de-seeded and finely chopped

peanut oil

2 tsp sesame oil

2 tbsp soy sauce

Get your wok nice and hot (you can use a big fry pan if you don’t have a wok) and add 1 tbsp of peanut oil, then fry up the bacon. Note: if the bacon is fatty, you may not need any oil at all. Remove with slotted spoon, drain on paper towel.
Holding the wok on an angle with one hand, drizzle the beaten eggs down the side of the wok and then using both hands, swirl around so it thinly coats the sides and base of the wok.

Let the egg sit for about 1 minute then start slowly peeling it down the sides so it ends up in the base of the wok rolled up like a sausage.

Remove and set aside. Chop into small bites when cool enough to handle.

Add 1 tbsp more peanut oil to the wok and stir-fry garlic and chilli for 1-2 minutes. Then starting with the veggies that will take the longest to cook like the carrot and broccoli, add to the wok with a bit more peanut oil and stir-fry for a few minutes.
At this stage add your rice and toss through the other ingredients and break up with a wooden spoon. Keep stir frying for several more minutes. Add sweet corn, celery, green onions and peas and stir fry for another few minutes. Add the chopped egg back in along with the bacon.

Add soy sauce and sesame oil, stir through. Serve with some fried shallots on top and sweet chilli sauce.

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Midweek Meal Idea: Chinese Fried Rice Recipe

Ingredients

• 1 quantity of White Fluffy Rice made ahead and cooled in fridge
• 1 carrot, finely diced
• 1 small can of sweet corn, drained
• 3 green onions, sliced
• 1 stalk celery, finely diced
• 1 cup broccoli florets
• 1/2 cup frozen green peas
• 2 eggs, slightly beaten
• 4 strips bacon, finely chopped (or you can use diced up ham if you prefer)
• 2 cloves garlic, finely chopped
• 1 red chilli, de-seeded and finely chopped
• peanut oil
• 2 tsp sesame oil
• 2 tbsp soy sauce

Instructions

1. Get your wok nice and hot (you can use a big fry pan if you don’t have a wok) and add 1 tbsp of peanut oil, then fry up the bacon. Note: if the bacon is fatty, you may not need any oil at all. Remove with slotted spoon, drain on paper towel.
2. Holding the wok on an angle with one hand, drizzle the beaten eggs down the side of the wok and then using both hands, swirl around so it thinly coats the sides and base of the wok.
3. Let the egg sit for about 1 minute then start slowly peeling it down the sides so it ends up in the base of the wok rolled up like a sausage.
4. Remove and set aside. Chop into small bites when cool enough to handle.
5. Add 1 tbsp more peanut oil to the wok and stir-fry garlic and chilli for 1-2 minutes. Then starting with the veggies that will take the longest to cook like the carrot and broccoli, add to the wok with a bit more peanut oil and stir-fry for a few minutes.
6. At this stage add your rice and toss through the other ingredients and break up with a wooden spoon. Keep stir frying for several more minutes. Add sweet corn, celery, green onions and peas and stir fry for another few minutes. Add the chopped egg back in along with the bacon.
7. Add soy sauce and sesame oil, stir through. Serve with some fried shallots on top and sweet chilli sauce.

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Carolyn started her blog Pinkpostitnote.com just over a year ago as a way to deal with her obsession of trying new recipes from the copious collection of cookbooks that she owns (and continues to buy). She is particularly fond of “man” food, both cooking it and eating it. She will happily elbow people out of the road at the sight, sound and smell of a pulled pork burger. When she’s not lying awake at 5am wondering if she should buy chooks and a cow to deal with the constant need for eggs and butter, she’s dealing with all the paperwork associated with owning a bunch of tip trucks and her favorite time of the day is wine five o-clock.