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

2 eggs

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!

1. 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).
2. 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.
3. 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?!)
4. 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…)