中式炒饭 (Chinese fried rice)
This is a fairly easy recipe to follow and tastes like yummy takeaway Chinese.
2 tablespoons oil / 1 teaspoon sesame oil
1 cup finely chopped shallots / 1⁄2 cup carrot sliced in thin strips / 1⁄3 cup sweet corn / 1⁄2 cup leeks chopped / 1⁄2 cup bean sprouts / 3 red chillies cut in half from the middle / 2 garlic cloves finely chopped
2 tablespoons Soy sauce / 2 tablespoons Light Soy sauce / 1 tablespoon fish sauce/ 1 tablespoon Oyster sauce
250 grams boneless chicken, room temperature, cut in long thin strips (you can also add sliced sausages and seafood too)
5 cups cooked cold long grain rice ( suggest: Jasmine rice )
2 eggs whisked
1⁄2 teaspoon ground pepper (optional)
1 tablespoon sugar (optional)
2 tablespoons rice wine or rice vinegar (optional)
Garnish with sliced cucumber and shredded dry seaweed sheet (optional)
- Heat the wok with a 1 teaspoon of oil and swirl it around to coat surfaces
- Add the ingredients one by one to the wok and Quick-fry*
- Start with the shallots, quick-fry for 1 minute and to this add in the chicken strips and quick-fry them together for 1 minute (remove from wok)
- Add a bit of oil and then mix in the whisked eggs
- Toss the eggs around with a spatula, like you make scrambled eggs, to make it look like a chopped omelet (remove from wok)
- Throw in the chopped veggies; carrots, sprouts, leeks and sweet corn (continuously quick-fry) and throw in the garlic, ground pepper and chilli
- Now add in all the sauces; soy sauces, fish sauce, oyster sauce & sesame oil (continuously quick-fry) for 1 minute and remove everything from the wok
- Now turn down the heat to medium and let the wok to cool just a little bit
- Working quickly, add in the rice, one heaped spoonful at a time (continuously quick-fry) so that the rice doesn't stick
- Once all of the rice has been folded in, turn up the heat, now mix in the chopped eggs and all the veggies and chicken, then quick-fry for 2 more minutes
- serve it hot and steaming
Let me know how it turned out in the comments.
I got this recipe from a Malaysian Restaurant that I dined in during a visit to Malaysia, obviously the original Chinese dish has been tweaked to suit it's locality.
But undeniably it's one of the tastiest Chinese fried rice that I'm stuck on.
快炒 (Kuài chǎo) or quick-fry: Chinese Fried Rice comes with a “wok hei” flavour, which is like a "charred flavour" but not burnt.
It's an ancient cooking technique found in Chinese restaurants.
- Coating wok surfaces with a swirl so that oil distributes it evenly
- Keeping the flame on high and continuously stirring so that the ingredients do not get burned
- Quickly frying and stirring your ingredients often helps keep the aromatics and flavours sealed in
- Cutting techniques: slice meat and vegetables for maximum surface area
- Prepping: keeping all the ingredients handy before turning on the heat