Fried Rice Recipe – this is really a leftover rice recipe, if you try using just cooked rice it’ll be stodge, you want leftover rice that is cold and is perfect for a fried rice recipe.
My leftover rice recipe is the only way to make a great fried rice recipe or dish.
The fundamentals of fried rice are found in every bowl on every street corner – fresh ingredients, very fast and extremely satisfying.
There is something very humbling about a steaming bowl of fried rice – packed with fragrant flavours of the Orient.
While travelling around China two things never ceased to surprise me when it came to eating fried rice: 1) how often a small finger bowl of MSG was presented as a condiment and 2) that I was never served a bowl of fried rice that didn’t start life with a ladle-full of oil added to the wok!
I’ve tried to make my fried rice recipe a little healthier, but either way, next time you make some rice to go with your homemade curry – make some extra and this fried rice recipe will be perfect for using up all that leftover rice.
Fried Rice Recipe (leftover rice recipe):
Serves 2 – Ingredients:
3 tablespoons of vegetable oil
2 portions of cold cooked rice (I’ve tried this dish with freshly cooked rice and it always goes mushy)
Handful of fresh chopped coriander
4 spring onions sliced
1 heaped tablespoon chopped garlic
1 heaped tablespoon chopped ginger
1 heaped tablespoon chopped red chilli
Teaspoon of szechuan pepper corns (lightly crushed)
Drizzle of light soy sauce
Very small drizzle of sesame oil
1/2 teaspoon sugar
Pinch of salt
Handful thinly sliced pork – marinate in a bowl with a drizzle of dark soy sauce and pinch of Chinese 5 spice powder.
Fried Rice Recipe – Method:
This is all about having all your ingredients chopped and ready to go – once you start it’s over in minutes!
- First thing is to fry your meat in oil until cooked and then remove and drain any liquids that have come off (I am using pork; but chicken or even beef works great as does shellfish).
- Get the oil hot then add the garlic, chilli, ginger, szechuan pepper corns and mix – they will sizzle immediately and fill the air with a tantalising aroma! Within 30 seconds and before they burn throw in the rice and mix fast; then add the meat back into the pan with the spring onions, salt and sugar. Stir fast.
- Now push the mixture to one side of the pan, tilt it and crack your two eggs on one side – mix the eggs fast on one corner until the eggs are cooked then mix them into the rest of the mixture (if you weren’t being totally lazy and don’t mind a bit more washing up you can cook them separately.. but why bother?!)
- Now drizzle over the light soy sauce and sesame oil (sesame oil is very strong – use just a tiny bit) to coat the fried rice and add the coriander and serve.
Goes well with a cup of green tea and pair of chopsticks on the side (with a spoon hidden under your napkin when you just can’t be bothered to try any longer…)