Note: The low setting on the wok burner is hot enough. Just
sizzling to begin. Too hot and the rice sticks and burns or far too much oil will be required.
You can then increase the heat as the rice cooks through. If too dry add more oil by scooping a hole to the
bottom of the wok and adding oil here. Allow the oil to become hot before
resuming tossing. Make sure you season your wok by heating to past smoking hot
and swirling a small amount of oil around and then tipping it out. Allow to cool slightly and
polish clean with paper towels.
Do ahead:: Add the rice to the salted boiling water and cook 10 minutes. Drain and rinse with cold water. Set aside in a sieve over a bowl and let dry out for several hours.
Heat the 3 Tbs of oil in the wok and add the cold rice and toss for 3 mins.
Smash the egg yolks into the rice and toss quickly to evenly coat the rice. Cook for 3 minutes tossing continuously. Add the soy sauce, sesame oil and msg towards the end of this 3 minutes.
Set the cooked rice aside in a bowl.
Add 2 Tbs peanut oil to the wok and add in the ham, shallots, peas and carrots then cook 3 minutes. Add in the prawns and cook 1 minute. Add the rice back in. Toss 2 minutes. Vary the time to suit the size of the prawns.
Pineapple variation:
Put the ripe pineapple on the bench and find where it sits flat. Rotate 90 degrees and cut a side quarter off. Slice the pineapple inside into 2cm cubes width and lengthways taking care not to cut to deep. Scoop out all the inside pineapple. Dry inside thoroughly with paper towels and fill with fried rice and garnish to serve on a large platter.
Do ahead:: Add the rice to the salted boiling water and cook 10 minutes. Drain and rinse with cold water. Set aside in a sieve over a bowl and let dry out for several hours.
Heat the 3 Tbs of oil in the wok and add the cold rice and toss for 3 mins.
Smash the egg yolks into the rice and toss quickly to evenly coat the rice. Cook for 3 minutes tossing continuously. Add the soy sauce, sesame oil and msg towards the end of this 3 minutes.
Set the cooked rice aside in a bowl.
Add 2 Tbs peanut oil to the wok and add in the ham, shallots, peas and carrots then cook 3 minutes. Add in the prawns and cook 1 minute. Add the rice back in. Toss 2 minutes. Vary the time to suit the size of the prawns.
Pineapple variation:
Put the ripe pineapple on the bench and find where it sits flat. Rotate 90 degrees and cut a side quarter off. Slice the pineapple inside into 2cm cubes width and lengthways taking care not to cut to deep. Scoop out all the inside pineapple. Dry inside thoroughly with paper towels and fill with fried rice and garnish to serve on a large platter.
280g long grain white rice.
900ml boiling water
2 tsp salt
3 Tbs Peanut oil
3 egg yolks
4 splashes Sesame oil
2 tsp Soy sauce
Pinch Umami [MSG]
2 Tbs peanut oil
Medium Green Prawns
Char Shui Pork pieces (Bacon or ham)
Shallot (white stem bits)
Peas par boiled
Diced Carrot par boiled
Green Shallot to garnish
Extra ingredients (open to choice)
Pineapple pieces, Corn pieces, Chicken strips, Red hot chilli pieces, Beef strips, Cauliflower, And or whatever fries up nicely that takes your imagination. Add and delete as you please.
Tossing a big wok is for experienced cooks with strong arms. Using a large slotted spoon or spatula works just as well.
900ml boiling water
2 tsp salt
3 Tbs Peanut oil
3 egg yolks
4 splashes Sesame oil
2 tsp Soy sauce
Pinch Umami [MSG]
2 Tbs peanut oil
Medium Green Prawns
Char Shui Pork pieces (Bacon or ham)
Shallot (white stem bits)
Peas par boiled
Diced Carrot par boiled
Green Shallot to garnish
Extra ingredients (open to choice)
Pineapple pieces, Corn pieces, Chicken strips, Red hot chilli pieces, Beef strips, Cauliflower, And or whatever fries up nicely that takes your imagination. Add and delete as you please.
Tossing a big wok is for experienced cooks with strong arms. Using a large slotted spoon or spatula works just as well.
Who can resist a great fried rice. And this is how its done. Obviously
you can make the rice and not use the pineapple. I have developed this
version without the huge amounts of MSG found in restaurant rice. Takeaway Rice has about a
2 teaspoons of MSG and
sometimes more per container. Thats the secret ingredient. I am using a large pinch
or two in this dish. I have never had to add salt. The ingredients
provide all the salt.
The best fried rice should almost flow like water with some chunky eggy bits to give it texture. Cooking the egg in the rice really works a treat. Far better than adding a chopped up omelette. The look and texture is far superior.
The prawn is the priority ingredient. Getting this perfect makes a great dish. Prawns can be left whole, with the vein pulled out. I think smaller smaller king prawns work better than large King Prawns. But with the large farmed king prawns dominating the supermarkets a bit harder to find.
The best fried rice should almost flow like water with some chunky eggy bits to give it texture. Cooking the egg in the rice really works a treat. Far better than adding a chopped up omelette. The look and texture is far superior.
The prawn is the priority ingredient. Getting this perfect makes a great dish. Prawns can be left whole, with the vein pulled out. I think smaller smaller king prawns work better than large King Prawns. But with the large farmed king prawns dominating the supermarkets a bit harder to find.
Chinese Fried Rice Recipe Great Fried Rice Recipe
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