Chinese fried rice

Chinese fried rice

By
From
The Real Food of China
Serves
4
Photographer
Leanne Kitchen

The key to this home-style classic is to use very dry, cooked rice, which makes it a perfect dish for using up any left-over steamed rice sitting in your fridge. In China, fried rice is closely associated with the city of Yangzhou, near Nanjing, where they’ve turned the making of it into a serious art. They meticulously cut all the vegetables and other ingredients into perfectly small pieces. In fact, the townsfolk there are so serious about it they’ve even trademarked Yangzhou fried rice and only certified restaurants are allowed to serve it!

Ingredients

Quantity Ingredient
850g long-grain rice, cooked and cold, (cooked weight)
or 300g long-grain rice, uncooked
2 eggs, lightly beaten
1 tablespoon sesame oil
2 tablespoons peanut oil
150g chinese pork sausages, finely sliced on the diagonal
2 spring onions, finely sliced
400g peas, podded
or 200g frozen peas, blanched
400g raw king prawns, peeled, cleaned and halved lengthwise
2 garlic cloves, finely chopped
1 tablespoon light soy sauce
1 tablespoon oyster sauce

Method

  1. If using uncooked rice, wash the rice in a sieve under cold running water until the water runs clear. Place the rice in a saucepan and cover with 500 ml cold water, or enough so the water level is about 2.5 cm above the rice. Bring to the boil, cover, then reduce the heat to low and cook for 12 minutes, or until the rice is tender and has absorbed the water. Remove from the heat, spread the rice out on a tray and leave to cool to room temperature. Cover and refrigerate for at least 3 hours.
  2. Combine the eggs and half the sesame oil in a bowl. Heat a large wok over a high heat, add 1 tablespoon of the peanut oil, then add the egg mixture and swirl it around the wok to coat. Cook for 1–2 minutes, or until the egg is just set. Remove the omelette to a chopping board, roll it up, then finely slice and reserve.
  3. Return the wok to a high heat, add the remaining peanut oil, then add the sausages, spring onions, blanched peas and prawns and stir-fry for 2 minutes. Add the garlic and stir-fry for 1 minute, or until fragrant. Add the rice, soy sauce, oyster sauce, omelette strips and the remaining sesame oil. Stir-fry for another minute, or until heated through, then serve.

Variation

  • Taro and dried shrimp fried rice: Peel 500 g taro, then chop it into 1 cm dice. Steam or boil until tender. Meanwhile, put 50 g dried shrimp in a heatproof bowl, cover with boiling water and soak for 30 minutes, or until softened. Following the same method as for the recipe above, replace the prawns with the dried shrimp, and the peas with the taro. Sprinkle 100 g chopped peanuts over the top and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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