Sunday, February 14, 2010

Egg Fried Rice

This is yet another recipe I have tried to make and failed miserabley many many times. I finally found this recipe here where they explained the *secret* to making fried rice.

I was always using fresh rice- it needs to be old rice. I didn't plan in advance- but I tried his method of putting the rice in the fridge uncovered for a few hours. Then I dumped it out on a cookie sheet, broke up the rice and let it sit uncovered for a few more hours to dry it out. It turned out great- FINALLY!


5 cups cooked white rice
4 eggs, beaten
Diced onions
Pinch salt
Pinch pepper
1 tablespoon vegetable oil
1 clove garlic, lightly crushed
Ham, julienned
1/2 cup carrot, finely sliced
1/3 cup chicken stock
4 tablespoons soy sauce

Break rice into individual grains with your hands and put aside.

Beat eggs. Add 1/2 of onions, salt and pepper. Mix well. Heat a frying pan to a medium and make an omelette. Slice into small pieces and set aside.

Heat oil in wok at a very low heat. Add garlic and fry for a minute until oil is fully garlic-flavoured - do not brown garlic. Remove garlic but leave as much oil in wok as possible.

Bring wok to full heat. Add pork, stirring rapidly for 30 seconds. Add carrots, and onions while stirring. Add stock and soy sauce. Return garlic to wok. Cook vegetables for no more than a few minutes.

Add rice and stir everything together for a few minutes until rice is hot. If rice starts to stick to wok, reduce heat. Add omelette and cook for a minute more before serving on a plate. Print Friendly and PDF
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