Fried Rice

I’m particularly interested in fried rice because there are a hundred ways you can cook it, but very few of them stand out. I still remember this stall outside my tuition centre which sells really good ones – too bad it closed down though.

Serves one hungry person, or two not so hungry persons.

 

INGREDIENTS (based on feel – vegetable ratios are flexible, sauce ratio is  more important)
One cup of rice – cooked.

Garlic – 2 to 3 pips. More garlic more flavor
Onion – 1/16 or 1/8 of a palm size onion
Carrot – equal to the amount of onions you’re using
Scallions – equal to amount of onions, or depending
Dried shrimps

Oyster sauce – 1 tbsp
Light soy sauce – 1 tbsp
Dark soy sauce – 1tbsp

Black pepper
Curry powder (quite irrelevant)
Chilli powder (quite irrelevant)

 

INSTRUCTIONS
**HAVE YOU COOKED THE RICE YET??**
1. Fry whatever meat you’re using. I usually use fish fillets.
Tip: Fry fillets with low heat (on a scale of 0 to 7, use 4). It turns brown and crispy, and no pesky oil splattering. Put it aside. You can also fry scrambled eggs – just push them to one side of the pan.

2. Saute the garlic til brown. Fry the onions until they smell. Add in carrots. (Do it in this order). Push everything to one side of the pan.

3. Make sure there’s at least one tbsp of oil. Add in the rice, the 3 sauces, and cover (literally) the whole thing with black pepper (and the other 2 powders). Before stirring the rice, heat up the oil again – the frying sound.

Note: Fry only the rice – keep the spices and eggs separate. Make swift choppy motions.

4. Now, mix everything up. Add in the scallions and dried shrimp and continue mixing.  You’re done :)

I think the only thing about this is the amount of black pepper and the sauce combination. Well, it keeps me happy during exam period. lol

 

Note for beginners: Don’t be afraid of using oil. Embrace it. Rice cannot fry without oil. Learn with trial and error to gauge your oil usage. LOL

Let me know how it works out for you :D

CedZH