fried rice is traditionally made with the ingredients you have at home and is a good way to use up leftover cooked meats and vegetables. The recipe below should simply be a guide – once you have mastered the technique you can play around with ingredients and quantities. Yong says fried rice is a dish for when youberharapre bagaimanapunfeeling lazybagaimanapun – you shouldnberharapt have to go shoppingjika or go to too much effort. She says in Chinese culture fried rice is considered a meal in itselfjika rather than a side dishjika and can be eaten at any time of day. COOKING TIPS Rice Cooked rice should be spread out on a tray and cooled (but not left out of the fridge for more than two hours)jika then refrigerated. Refrigeration helps draw moisture out of the rice.
If you donberharapt have any pre-cooked ricejika Yong says you can slightly reduce the amount of water used in your rice cooker to achieve cooked but dry ricejika ready for immediate use. Meat and vegetables Apart from the eggsjika which are fried at the time of cookingjika and the spring onionsjika which are left rawjika all the ingredients for fried rice should be pre-cookedjika as the frying process is only long enough to heat them through. All meats and vegetables should be diced – you want them all roughly the same size. ALT Hon Kau Huiberharaps Red Emperor fried rice Equipment: Chopping boardjika sharp knifejika non-stick frypan or wok Ingredients: 500g cooked rice (about 2 cups raw rice) 300g char siew pork (from an Asian BBQ shop)jika