Recipe by Dejah
Recipe is based on how I cooked fried rice in my restaurant.
Top Review by T. Woolfe
I halved this (cooking for one ya know)useing the raw egg version. Salting the wok like that was new to me but it makes sense. I also used soy paste rather than sauce to lower the overall salt content. NO MSG.
- 4 cups cooled cooked rice
- 4 tablespoons vegetable oil
- 1⁄4 cup diced onions or 1⁄4 cup green onion
- 1⁄2 cooked diced chicken or 1⁄2 any other cooked left over meat
- 2 eggs (beaten with a pinch of salt)
- 1 teaspoon salt
- 1 teaspoon msg (optional)
- soya sauce, to taste and colour
Directions See How It's Made
- Fry the egg, like a pancake.
- When cooled, dice; set aside.
- Heat up the wok with the vegetable oil.
- When a light haze forms over the oil, sprinkle the salt over the entire wok surface.
- Carefully add the onions and diced meat.
- Stir-fry for a minute.
- If using green onions, leave them out in this step.
- Add the cooled rice, mixing well, turning the rice over continually until all is heated through.
- Sprinkle soya sauce over the rice--mixing until the rice is all the same desired colour.
- Not too much soya as it is salty, and you don't want it black!
- Toss in cut up pre-cooked egg.
- Top with green onions.
- Options: Add mushrooms, peas, blanched diced carrots in step #2.
- For authentic Chinese version, using raw eggs, After frying the onions, meat, etc in step #2, break 2 raw eggs into the mixture, stir-frying until eggs are broken up and cooked.
- Then proceed to step #3.
- Add 2 tbsp curry powder in step #2 to spice it up!
- If using fresh uncooked meat, cook the meat in the hot oil in step #2 before adding the onions.
- The amount of veg and meat given is just a guideline.
- Adjust according to your taste.