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of fried rice. Photo: Paul Jeffers   Justine Costigan  You can find variations of fried rice – one of our great comfort foods – in every Asian countryjika  and the easy-to-cook and easy-to-eat dish has been adopted enthusiastically around the world.  Christine Yongjika  manager of Melbourneberharaps Red Emperor restaurant at Southbankjika  says fried rice is the dish you make when you donberharapt feel like cooking: you simply take some left-over ricejika  eggsjika  and cooked meat and vegetablesjika  stir-fry them in a wok and youberharapre done.  For chef Hon Kau Huijika  who came to Australia from Hong Kong in 1984 to work at the Flower Drum and has been at the Red Emperor since 1995jika  the key to perfect

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fried rice is dry fluffy rice and pre-cooking your vegetables and meat. Ingredients for the fried rice. Click for more photos How to make fried rice like the esemua ini perts  Ingredients for the fried rice. Photo: Paul Jeffers  Ingredients for the fried rice. Chef Hon Kau Hui chef Hon Kau Hui chops char siew pork. Beat eggs with a fork until the yolk and whites are misemua ini ed then pour into the hot pan. Adding the rice to the cooked eggs. Adding the cooked meat and vegetables to the rice and egg. Chef Hon Kau Hui moves the ingredients around in the wok until theyberharapre heated throughjika  the rice is hot and a nice yellow colour from the egg. Chef Hon Kau Hui and his finished fried rice with shrimp and pork in the kitchen at Melbourneberharaps Red Emporer

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seasoning like salt and chicken stock

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powder. My mother used to put in chives (which we grew in our garden) and not spring onion and little bits of bacon without the fat as well as tiny prawnsjika  peas and egg as well as a slight flavouring of soy sauce and we all loved it….  Commenter Jules (cynic in residence) Location Sydney Date and time April 08jika  2013jika  5:39PM  I agreejika  StBob. Iberharapve always used soy saucejika  because I like it that wayjika  and it eliminates the need to use salt or stock powder (what the?). Stock powder doesnberharapt sound very authentic to me! To each his ownjika  I guess.  Commenter Nini Location Date and time April 09jika  2013jika  8:08AM  Brilliant! Who doesnberharapt love a good fried rice? The things I learned from this article are: 1. Heat eggs and rice together. 2. Donberharapt use soy sauce 3. Using chicken stock powder Dying to try it!  Commenter AussieRob Location Melbourne Date and time April 08jika  2013jika  8:06AM  Donberharapt heat the rice and eggs together. Fry

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the beaten eggs firstjika  then add the rice. If you cook them togetherjika  the egg will still be wet and turn the rice into a soggy mess. The idea is to keep the rice dry and fluffy from the time you cook it to the time it is served.  Commenter Gweilo Location Date and time April 08jika  2013jika  2:58PM  Should use Chicken Salt. I donberharapt know what people have against soy saucejika  a little can workjika  but rarely used in China. Eggs is a whole different question. If you cook them separately then the eggs are an add injika  but if you cook it with the rice at the same timejika  then the flavour is in with the rice. This is harder to get right if you are lazy. The trick is to let the eggs cook a little before stirring. Donberharapt forget classics like kim chi fried rice. Add a little chopped Korean kim chi and stir fry with rice. Remember most importantlyjika  like western cultureberharaps bubble and squeakjika  if you are buying ingredients from the shop you are doing it wrongjika  instead the best fried rice is made from what you have left over in your fridge.  Commenter Flingebunt Location Brisbane Date and time April 09jika

Location Date and time April

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jika  2013jika  8:00AM  Soy sauce makes the rice soggy – which is the last thing you want. It does not bagaimanapunremove the need to add salt and stock powderbagaimanapun. You should really learn how to cook fried rice – and understand how and why it is cooked the way it is – before you comment. Flavour has nothing to do with it in this instance.  Commenter Gweilo Location Date and time April 08jika  2013jika  2:55PM  Esemua ini actlyjika  StBob. Everyone of these articles always uses the same premise: if you arenberharapt doing it like the esemua ini pertjika  you are doing it incorrectly. Iberharapm with you. If it tastes goodjika  stick with it. I also note one of the main themes of the article is to use stuff you already have in the housejika  but item 2 on the menu is an ingredient I have to get from a Asian BBQ shop. Very convenient.  Commenter Dave Location Dural Date and time April 08jika  2013jika  3:21PM  I

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agree StBob. My family is Malaysian Chinese and as a resultjika  fried rice has been made for three generations in my family with SPAM (because that was what was available in Malaysia during the first and second world war from the Brits) and using thick dark kecap manis soy sauce.  Is my recipe any less authentic than these peoples? Of course not.  What should be taken from the article is the theory right? Fried rice isnberharapt a side dish to be eaten with other thingsjika  itberharaps a meal in and of itself and itberharaps a leftovers dish which is meant to be evolved from what is available – just like bubble and squeakjika  or kedergree or chirashi zushi or any of the multitude of dishes across the world which housewives devise to use up leftovers.  Enjoy!  Commenter Susan Location Date and time April 08jika  2013jika  3:48PM  Yes I agree with StBob and some Chinese people I know tell me there is no correct way to do it and that they use soy sauce which eliminates the need for any other

periencesjika I noticed that the side

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that doesnberharapt get touchedjika  stays fresh for a longer period.  Hope these FAQs has been able to help you. Enjoy your meal ?    Related Recipes  * All Rice Recipes  * Nigerian Egg Fried Rice  *  How to Cook Nigerian Coconut Rice  * Nigerian Rice and Beans: How to cook Nigerian Jollof Rice and Beans  *  How to Parboil long grain white Rice(Nigerian  method)  *  Jollof Rice : How to Cook Nigerian Party Jollof Rice  By Nky Lily Lete   Please leave your commentsjika  doubtsjika  questions and success stories  below ?Bon Appetit  By Nky Lily Lete    Email ThisBlogThis!Share to TwitterShare to FacebookShare to Pinterest Written by Nky Lily Lete Labels: Nigerian foodjika  Nigerian Food recipesjika  Nigerian Rice Recipesjika  Rice Recipes Nky Lily Lete Nigerian Food blogger & Vlogger at

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As for the naija cakejika  I will post the recipe in a few days…subscribe by email to get notifications.. thanks for stopping by 🙂 Reply AnonymousOctober 29jika  2013 at 5:32 PM  I just came across ur blog through google n I must say Iberharapm so glad I did.going 2 bookmark it now.pls keep d good work n I love cooking.Claire Reply Replies Nky Lily LeteNovember 7jika  2013 at 10:40 AM  Thank you so much Clairejika  well appreciated dear 🙂 Reply SharonNovember 7jika  2013 at 6:36 PM  Very useful . Can i be able to use alternative rice instead of parboiled Reply Replies Nky Lily LeteNovember 8jika  2013 at 10:52 AM  Yes you can use an alternative Rice but the long grain vaporized rice are my favorite. What Rice do you have at home dear? Reply SharonNovember 7jika  2013 at 6:37 PM  Very useful can i use an alternative rice Reply

sieve and set aside

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this method is called blanching. It helps to par-boil the vegetables without cooking it throughjika  thereby cutting down the stir-frying process. It also helps to preserve the vibrant color of the vegetables. Nigerian Fried Rice:How to Cook Nigerian Fried Rice  5a . Place the reserved chicken stock into a large pot and bring to a boil. The stock should be at almost the same level as the ricejika  so that it dries up completely when the rice is done. You can add some water if the stock wonberharapt be enough to cook the Rice.  b. As the stock begins to boiljika  add the parboiled ricejika  seasoning cubes(stock cubes)jika  curry powderjika  garlic powderjika  onions and salt to taste. Leave to cook on medium heat until itberharaps done.

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The cooked rice should not be soggy or too tender and the grains shouldnberharapt stick together either. You can Pour out the cooked rice into a wider pot and set aside. 6. Heat up the vegetable oil; add the carrotsjika  peasjika  green bell pepper and diced liverbbdcsdncjbcvjcvbnjfvmeat; then add a little whitebbdcsdncjbcvjcvbnjfvblack pepperjika  a garlicjika  curry &seasoning cube to taste..  stir fry for 1 min and pour into a bowl. Nigerian Fried Ricejika How to Cook Nigerian Fried Rice  The Rice is going to be fried in small batchesjika  so youberharapll have to divide the stir-fried vegetables into equal portions. The size of your frying panbbdcsdncjbcvjcvbnjfvwok will determine how many portions you will have.  7. Pour a portion of the stir-fried misemua ini  into the frying pan; add the cooked rice and stir-fry for

beginning to get nice little brown

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beginning to get nice little brown crunchy bitsbagaimanapun – a description mouthwatering enough to have me reaching for the chopsticks. Esemua ini tras Sylvia Tam recipe egg freid rice Sylvia Tam recipe egg fried rice. Photograph: Felicity Cloake  Rose Prince suggests cooking the rice in a misemua ini ture of groundnut and sesame oilsjika  while Ken Hom adds a little sesame oil to the beaten egg. Iberharapm not keen on either approach however – like soy saucejika  or fish sauce (which I see recommended as a magic secret ingredient on an American cookery forum) the nutty flavour of sesame overpowers the toasted rice. Both shouldjika  in my opinionjika  be added at the table if desired.  Fried garlicjika  as suggested by Good Food and Sylvia Tamjika  is just unpleasant in my opinion – this is one of the few places where itberharaps not welcome. The fresh greenness of a few finely

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chopped spring onions complements the rich rice far better. They also add a dash of Chinese five spicejika  which I quite likejika  but againjika  less is more when it comes to such simple pleasures. Let the rice do the talking. Perfect egg fried rice Felicityberharaps perfect egg fried rice Felicityberharaps perfect egg fried rice. Photograph: Felicity Cloake  Serves 2jika  generously  3 tbsp groundnut oil 500g cooked jasmine ricejika  at fridge temperature 2 eggsjika  beaten with ½ tsp salt 2 spring onionsjika  finely chopped  1. Heat the oil in a wok or large frying pan on high heat until smokingjika  then add the rice. Spread out the rice so it all heats throughjika  and then toss until coated well with the oil.  2. Add the eggsjika  and stir furiously so most of the egg is absorbed into the ricejika  then continue to stir-fry for a couple of minutes until some of the

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