Happy Chinese New Year! To celebrate here is a great recipe for Chinese Fried Rice. I am a big fan of Chinese food, but not the take away kind, the home cooked kind. Fresh crisp vegetables and delicate flavours of spring onion and soy sauce. This recipe is simple, tasty and far healthier than getting a take away version.
For the best results, make sure the rice is completely cold, leftover rice is fine to use as long as it was cooled properly and refrigerated, do not use rice that is older than 2 days. More veggies can be added to the recipe such as broccoli, red pepper, water chestnuts and mushrooms, use what you have in the house.
Chinese Fried Rice
6 teaspoons sunflower, rapeseed, peanut or vegetable oil
1 large onion, finely chopped
3 drops soy sauce
3 drops toasted sesame oil
1 carrot, cut into very small dice
4 spring onions, thinly sliced (white and green parts)
75g mung bean sprouts
2 tbsp light soy sauce
Rinse and cook rice as normal for about 10-12 minutes. Rinse and set aside to cool. The rice needs to be cool to be sturdy enough to toss around a wok.
Heat 2 tsp of oil in wok, add chopped onion and stir fry until onion turns brown. Remove from wok. Allow wok to cool slightly. Break eggs into bowl and mix with 3 drops soy sauce and 3 drops toasted sesame oil.
Add 2 tsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
Heat 2 tsp oil in wok; add carrots, peas and cooked onion, stir fry for 3-5 minutes. Add rice, green onion and bean sprouts, tossing to mix well. Stir fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in.