Fried Rice Recipe - Cooking Index
Fried Rice Recipe - Cooking Index
The fluffy, slightly dry texture of fried rice practically depends on your using day-old or at least not-straight-from-the-stove-or-steamer rice. Freshly cooked rice still contains so much moisture that when you stir-fry it with the other ingredients, you end up with a wet, clumpy dish. Break up any clumps that have formed in the leftover rice by gently rubbing the grains between your fingers or breaking them apart with a wooden spoon or rubber scraper before stir-frying. Separate grains stir-fry more quickly and evenly.
Type: Rice| 3 tablespoons | 45ml | Cooking oil |
| 2 | Eggs - lightly beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/8 teaspoon | 0.6ml | Freshly-ground white pepper |
| 3 cups | 480g / 16oz | Cold cooked long-grain rice - fluffed |
| 3/4 cup | 82g / 2.9oz | Frozen peas and carrots - thawed |
| 3/4 cup | 46g / 1.6oz | Diced char siu (barbecued pork) - store bought |
| 1 1/2 tablespoons | 22ml | Soy sauce |
| 4 | Green onions - thinly sliced |
Place wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add eggs, salt and pepper; cook until lightly scrambled. Use spatula to move eggs to the side. Add remaining 1 tablespoon oil. Add rice; stir for 2 minutes.
Add peas and carrots, and char siu; stir to mix well. Add soy sauce and green onions; stir-fry 1 minute.
This recipe yields 4 servings.
Source:
San Jose Mercury News, 03-07-2001
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