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Unlike white rice which is always
served in individual bowls, fried rice with its many ingredients,
is considered almost a complete meal and is served on a communal
plate. Most Taiwanese though, prefer to eat it with a soup
and at least one vegetable dish.
Serves: 4
Ingredients
5 cups cooked white rice
2 eggs, beaten
4 stalks spring onions, cut into 1 cm (3/8") lengths
Pinch salt
Pinch pepper
1 tablespoon vegetable oil
4 cloves garlic, lightly crushed
150 g (5 oz) lean pork, julienned
2 cups cabbage, chopped into small pieces
1/2 cup carrot, finely sliced
1/3 cup chicken stock
4 tablespoons soy sauce
Method
- Break rice into individual grains with your hands
and put aside.
- Beat eggs. Add 1/4 of spring onions, salt and pepper.
Mix well. Heat a frying pan to a medium heat and smear
with oil. Make an omelette. Slice into small pieces and set
aside.
- Heat rest of oil in wok at a very low heat. Add garlic
and fry for a minute until oil is fully garlic-flavoured
- do not brown garlic. Remove garlic but leave as much
oil in wok as possible.
- Bring wok to full heat. Add pork,
stirring rapidly for 30 seconds. One by one add cabbage,
carrots, and spring onions while stirring. Add stock and soy
sauce. Return garlic to wok. Cook vegetables for no more
than a few minutes.
- Add rice and stir everything together
for a few minutes until rice is hot. If rice starts to
stick to wok, reduce heat. Add omelette and cook for a minute
more before serving on a plate.
Notes
The trick with fried rice is ending up with a dish that is neither to dry or
too soggy. You should not use freshly cooked rice as it is too gooey to make
good fried rice. Use leftover rice, or at a minimum, let just-cooked rice
cool in the pot for an hour without the lid. You can stir it to speed up
the cooling/drying process. Then stick it in the fridge for a couple of hours,
again without the lid. If your leftover rice has been in the fridge for a
few days, it will be pretty dry and you might want to add a little more water
to the stock. Conversely, same-day cooked rice might need a bit less stock.
Read
about the origin of fried rice:
Great
Leftovers
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