Wednesday 8 March 2017

Fried Rice ~ Chinese style

Fried Rice

Left over boiled rice can be refreshed easily with an easy recipe like fried rice. Add your own choice of vegetables, an egg or two, and a bit of liquid flavouring to get it together. 
Using a large skillet or a wok to toss and mix well helps, and preparing it on a high flame helps. 

Keep it vegetarian, vegan or add the meat of your choice. It is tasty enough to eat on its own for some of us rice lovers, but goes well with sweet and sour chicken and spicy stir-fried beef.

Fried rice with eggs and vegetables

Serves 6  

2 cups boiled rice, cooled completely

1 tsp oil - sesame or vegetable
1 tsp salted butter
2 eggs
1 tsp freshly grated ginger
1 tsp freshly grated garlic
1 diced carrot
1/2 cup peas
4 chopped green onions
a handful of green beans
1 thinly sliced chicken breast
1/2 cup chopped prawns
optionally 1/2 cup of crab meat or lobster meat
1 tsp sesame oil
2 tbsp lite soy sauce
1 fresh lemon or lime
3 tbsp shaoxing wine, rice wine, mirin or sake

In a pan, heat the butter and add the 2 beaten eggs to make a very thin crepe-like omelette. You may make it in two batches if you prefer. 
Remove it to a cutting board, roll it up and make chiffonades (thin long slices). 
Add the oil to the pan and fry the chicken until just done. Season with salt and a hint of red chilli powder or paprika. Do not overcook. If you are using prawns or shrimp, stir fry them while seasoning them. Sprinkle the chicken, shrimp, prawn, crab, and lobster with fresh lemon juice. 
Keep it aside. Now pan fry all the vegetables and keep them aside. 
Continue to cook the rice in the same pan, making sure it is hot. large-spoon by spoon, keeping on tossing it as it catches a bit of the caramelised juices. Add the soy, choice of mirin sake or Shaoxing wine vinegar, and sesame oil. Continue to toss. Once you find everything is hot and ready, mix in the pan-fried chicken, shrimp, prawn, or seafood of choice, the vegetables, and the egg omelettes. 
Once it all comes together, serve immediately.


Boil together in salted water 2 cups of rice, drained and cooled over night in the fridge.

For best results, cool and store it covered on a large flat tray.

To make an omelette, add an egg yolk if you have an extra one. 

Use your favourite vegetables; bok choy, green beans, and corn are also good substitutes. 
Keeping it vegetarian is an option to consider if you are serving it with another protein.

This recipe is the most versatile; use rice wine vinegar, vegetables, chicken or other stock/broth. Add some chilli sauce, chilli flakes or togarashi.

Any favourites, like pickling vinegar from a jar, also enhance the flavour. 
Make it your own, flavorful, and entertaining!

My published cookbooks are available for sale through myself and on Amazon.

The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022. 

The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.

No comments:

Post a Comment