Chinese Fried Rice
July 2nd 2007 09:20
Fried rice can be listed as one of the most quintessential comfort food. Ideally, fried rice should be light, fluffy, and easy to pick up with chopsticks. It is also a great dish to make to utilise all the leftovers and "scraps" in the fridge - bits of cooked chicken, sausage, cabbage etc.
The Chinese have been enjoying fried rice for centuries; that's hardly surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui dynasty (589 - 618). Of course, there are regional variations - a northern dish is more likely to contain ham and vegetables such as leeks and green onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very adaptable. Like chow mein, it's a great dish to make on those nights when you're cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.
I absolutely love to watch Kylie Kwong work the wok and whip up a mean plate of yummy fried rice. Kwong says, "The secret to good fried rice is cooking the eggs first. You scramble the eggs and take them out of the wok. Then you stir-fry onion, bacon, ginger and all of the aromatics, put in the rice and soy, then lastly the eggs, so you have fluffy eggs throughout the dish."
Kylie Kwong's Chinese Fried Rice
Ingredients:
6 free-range eggs
2/3 cup finely sliced spring onions (scallions)
2 tablespoons light soy sauce
1 tablespoon finely diced ginger
2 tablespoons vegetable oil
1 small red onion, finely diced
4 cups Steamed Rice
1 tablespoon light soy sauce, extra
1 1/3 cups finely shredded Chinese cabbage leaves
Directions:
Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine. Heat oil in a hot wok until surface seems to shimmer slightly. Add onion and stir-fry for 30 seconds. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through. Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through. Transfer rice to a platter and serve!
By using leftovers in the fridge, your fried rice may differ accordingly. The same method and basic ingredients remain, but the tastes will differ. Thus, it would be safe to say that no two fried rice dishes will be the exact same!
Fried Rice with Shrimp and Chicken
Fried Rice with Tofu
Fried Rice with Vegetables and Mushroom
The Chinese have been enjoying fried rice for centuries; that's hardly surprising when you consider that rice has been cultivated since around 4,000 BC. Yangzhou rice, a colorful Shanghai dish, can be traced back to the Sui dynasty (589 - 618). Of course, there are regional variations - a northern dish is more likely to contain ham and vegetables such as leeks and green onions, while Cantonese fried rice often features shrimp or barbecued pork. But the beauty of fried rice is that it is very adaptable. Like chow mein, it's a great dish to make on those nights when you're cleaning out the refrigerator and want to get rid of any leftover meat or vegetables.
I absolutely love to watch Kylie Kwong work the wok and whip up a mean plate of yummy fried rice. Kwong says, "The secret to good fried rice is cooking the eggs first. You scramble the eggs and take them out of the wok. Then you stir-fry onion, bacon, ginger and all of the aromatics, put in the rice and soy, then lastly the eggs, so you have fluffy eggs throughout the dish."
Kylie Kwong's Chinese Fried Rice
Ingredients:
6 free-range eggs
2/3 cup finely sliced spring onions (scallions)
2 tablespoons light soy sauce
1 tablespoon finely diced ginger
2 tablespoons vegetable oil
1 small red onion, finely diced
4 cups Steamed Rice
1 tablespoon light soy sauce, extra
1 1/3 cups finely shredded Chinese cabbage leaves
Directions:
Place eggs in a bowl with spring onions, soy sauce and ginger and lightly beat with a fork to combine. Heat oil in a hot wok until surface seems to shimmer slightly. Add onion and stir-fry for 30 seconds. Pour in egg mixture and leave to cook for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about 1 1/2 minutes or until almost cooked through. Add rice and extra soy sauce and stir-fry for about 1 1/2 minutes, using a spatula to break up the egg into smaller pieces. Lastly, toss in cabbage and stir-fry for 20 seconds or until well combined and rice is heated through. Transfer rice to a platter and serve!
By using leftovers in the fridge, your fried rice may differ accordingly. The same method and basic ingredients remain, but the tastes will differ. Thus, it would be safe to say that no two fried rice dishes will be the exact same!
Fried Rice with Shrimp and Chicken
Fried Rice with Tofu
Fried Rice with Vegetables and Mushroom
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Comment by Cibbuano
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Cold rice works the best... it absorbs the flavours..
Comment by charles
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Charles.
Comment by Ruby
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Comment by David John Burke
culinarian
culinarian ask the chef
great site. big fan of kylie kwongs ever since i saw pictures of her restaurants kitchen with the cut flowers and i washing line through the middle to peg the orders on as they come in. great picture selection too. regards, dave