Fried rice is the first thing that my mum taught me how to cook. I remember because I was in grade 6 and everyone in the class was given a country to do a project on. Part of the project was to cook a dish from your given country. My country was China.
I love that there are no real rules when it comes to fried rice. This makes it a great "whatever is left in the fridge" dish.
For the sake of this blog I am listing what I usually put into my fried rice but you can change the veggies to what ever you like eg: mushrooms, broccoli, snow peas, carrots.
I do however have one confession when it comes to rice. I am one of those people that just cannot for the life of me cook rice on a stove top. So I made the decision a few years ago (upon the advice of a work colleague) to invest in a rice cooker. It is by far the greatest thing I have ever purchased. Its a small 3litre microwave rice cooker from Kmart and it cost me $10.
Fried rice is always best made using day old cooked rice but if you are like me and not that organised then I think making it the night you intend on eating it is fine.
2 cups long grain rice (2 cups raw rice will make 4 cups cooked rice)
4 cups boiling water
2 eggs lightly beaten
4-5 spring onions sliced
2-3 rashers bacon diced
1 cup frozen peas and corn
A good handful of bean shoots.
2 tbl spoons soy sauce
2 tbl spoons oyster sauce
2 tbl spoon sweet chili sauce
1. The first step is to cook your rice. For me that means putting 2 cups long grain rice into my rice cooker, adding 4 cups boiling water and cooking in the microwave for 17 minutes. You of course can cook your rice however you feel comfortable.
If making your rice the day before: Once its cooked, spread evenly over a baking tray to cool down. The place in the fridge overnight.
2. Heat a little vegetable oil in a large pan over medium high heat (I use a large fry pan but a wok obviously works well too). Add the egg and swirl the pan so the egg covers the base. Let cook for 1-2 minutes or until egg has set. Lightly lift out of the pan, place on a chopping board and dice. Add the spring onions, bacon, peas and corn to the pan. Cook until bacon is golden and peas and corn are cooked through.
3. Reduce the heat to low. Add the cooked rice into the pan and using a large spoon or egg lifter incorporate the vegetables until well combined. Add the egg and bean shoots into the pan and stir through.
4. In a jug mix the soy sauce, oyster sauce and sweet chili sauce until combined. Pour over the rice and stir.
5. Spoon into a large serving dish and garnish with some extra sliced spring onions.