Fried Rice
This recipe makes fried rice that's nicely chewy, very aromatic, and full of umami flavour. The choice of ingredients is crucial. Don't just use whatever you have in the kitchen. Good fried rice is worth making an effort.
Ingredients
- 200 g deboned chicken thigh or drumstick
- 1 dash ground white pepper
- ½ tbsp light soya sauce
- 1 tsp Shaoxing wine
- 1 tsp white sesame oil
- 50 g dried prawns
- 50 g salted ikan kurau (threadfin) bones and scales removed if any
- 60 g peeled shallots
- 4 tbsp corn oil
- 2 eggs
- 800 g day-old rice
- ¼ tsp salt, adjust to taste
- ½ tsp tsp ground white pepper, adjust to taste
- 60 g diced spring onions
Instructions
- Wash chicken and drain. Dice 1½ cm. Marinate with ground white pepper, light soya sauce, Shaoxing wine, and white sesame oil for 10 minutes or longer.200 g deboned chicken thigh or drumstick, 1 dash ground white pepper, ½ tbsp light soya sauce, 1 tsp Shaoxing wine, 1 tsp white sesame oil
- Rinse dried prawns, salted fish and shallots. Remove scale and bones if any. Cut into small pieces, then blitz in mini chopper or food processor till finely ground.50 g dried prawns, 50 g salted ikan kurau (threadfin), 60 g peeled shallots
- In a well-seasoned wok, heat oil till very hot. Add salted fish mixture. Stir-fry over medium heat till brown and fragrant. Increase heat to high. Add chicken and stir-fry till half cooked. Push mixture to one side. Add eggs. Break and swirl yolks to mix slightly with whites. When underside is slightly brown, add rice. Mix everything thoroughly. Keep frying and tossing till rice starts jumping. Taste and add salt to taste. Stir through. Turn off heat. Sprinkle with ground white pepper and spring onions. Stir through. Plate and serve.2 eggs, 4 tbsp corn oil, ¼ tsp salt, adjust to taste, ½ tsp tsp ground white pepper, adjust to taste, 60 g diced spring onions, 800 g day-old rice