Fried Rice
There are a few dishes that make up the fabric of my childhood. Along with Spaghetti Bolognese, Bacon and Mushroom Pasta bake, 'Singapore Noodles', Chicken Corn Soup and of course, Fried Rice.
Our family fried rice recipe, perfected and passed on by my mother, topped with fresh prawns. I have been faithfully making this dish ever since I left home.
Fried Rice recipe
Ingredients
Rice
Rice: 2 cups uncooked
Eggs: 4
Peas, frozen: 1 cup
Carrots: 3 medium/large
Bacon: 200g, diced
Chinese sausages (lap cheong): 2, sliced
Spring onions: 1 cup, sliced
Brown onion: 1 large, diced
Chinese cooking wine: 1/4 cup
Seasoning
Soy sauce: 2 tablespoons
Oyster sauce: 1 tablespoon
Fish sauce: 1 tablespoon
Sesame oil: 1 teaspoon
Chicken stock powder: 1 teaspoon
Sugar (caster): 1 teaspoon
Method
Cook rice a day in advance and store in the fridge. The trick to good fried rice is to not have the rice too gluggy.
Mix the seasoning together
Fry the bacon and Chinese sausage and put aside
Gently whisk the eggs together and fry in a large wok.
Add the rice, bacon and sausage to the eggs and mix well. Add the Chinese cooking wine.
Meanwhile, microwave the carrots and peas together on high for 2-3 minutes.
Add the fried rice seasoning to the rice mixture and mix well. Add the carrots and peas and ensure the mixture is heated all the way through.
Toss the spring onions through the rice and serve.
Fried Rice hacks
To save time, you can make the fried rice seasoning in bulk and in advance. This can keep in the fridge for months and you can add it to the fried rice when you make it.
Seasoning - makes ~250 ml which is enough to make 4 batches of fried rice (8 cups of uncooked rice)
Soy sauce: 1/2 cup
Oyster sauce: 1/4 cup
Fish sauce: 1/4 cup
Sesame oil: 1 1/3 tablespoon
Chicken stock powder: 1 1/3 tablespoon
Sugar (caster): 1 1/3 tablespoon
