Instead of ordering in, why not cook some Chinese fried rice yourself? And no, it’s not tough at all. Making fried rice is quick once you’ve got your veggies chopped up. And better still, it’s a great way to clean out your refrigerator or use up those leftovers. If you’d like a subtly sweet flavour, you should replace the soy with some oyster sauce.
While most restaurants dole out fried rice with almost identical ingredients, you don’t have to be a conformist. Try using chopped up sausages, or wood ear mushrooms, or snow peas, or even toasted peanuts. You’ll discover more wonderful flavours and textures this way. And in case you have company, your guests will love it.
Did you know that using rice that has been cooked a day earlier makes your fried rice a lot lighter and fluffier? With excellent tips from cookbook author and blogger Jaden Hair, you will be on your way to making the perfect restaurant-style fried rice. For vegetarians, there is a delicious meat-free option as well.
Jaden Hair recommends:
“High heat is essential in cooking fried rice: But high heat doesn’t mean that you need super high BTU’s or a gas stove. All it takes is a bit of patience to let your pan or wok heat up. The high heat ensures that whatever ingredients that you put into the pan get fried quickly and that each grain of rice gets hot to the core.”
Time-saver tip: Ask your household help to chop up the veggies and keep them sealed in plastic wrap in the refrigerator.
250g prawns or tofu/paneer
A mix of carrots, peas, cabbage, peppers, etc
2 bunches of spring onion
Best eaten with:
You can serve the rice with a serving of this delicious chicken manchurian from ‘Cooking Up Something Nice’.