The best fried rice ever
It’s been a few days between recipes, and so I thought I’d share with you one that was inspired by the amazing Kylie Kwong. I watched her make this fried rice on her cooking show and it made me sooo hungry!!! I also loved it because it was so simple – she doesn’t add everything under the sun like sweet corn and peas (eewww so bad in fried rice!!) and little pieces of capsicum and carrots. Now Kylie’s didn’t have bacon in it – but I love it in fried rice – so I added it. I changed a few other bits and pieces as well.
I used to battle with making this dish because the rice would always go gluggy. Here are a few tips:
- Cook your rice the night before. Fluff it with a fork and refrigerate
- I find jasmine rice is too starchy – so I use basmati (I know, not authentic, but it works and it’s better for you!)
- When you take the rice out of the fridge, don’t just bung it in the wok – separate it with a fork, or use your fingers.
- Make sure your wok is hot and don’t keep the rice in there long – it really only needs to fry slightly and reheat.
The very best fried rice
- 6 free range eggs
- 2 spring onions, finely chopped
- 6 tbs of light soy sauce
- 1 tbs finely diced ginger
- 2 tbs vegetable oil
- 4 rashers of middle bacon, rind removed and diced
- 1 small red onion, finely diced
- 4 cups of cooked basmatic rice
Cook your rice (I use basmati, as mentioned above), fluff it with a fork and leave it to cool completely in the fridge.
Place the oil in a hot wok and fry off the bacon, until it is just about to go crisp. Add red onions and let them soften.
Meanwhile, place the eggs in a bowl with spring onions, half the soy sauce and ginger and lightly beat with a fork to combine.
Pour in the egg mixture and leave to cook for 10 seconds before folding eggs over onto itself with a spatula and lightly scrambling for about 1 minute or until almost cooked through. Please don’t fully cook the eggs at this point, otherwise they will be tough later.
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. It really nicely starts to coat the rice and it tastes amazing! Make sure you taste it as this point and see if it needs any more soy. I like quite a bit in this so I do get a bit heavy-handed!
I served this with some marinated chicken. I just used some soy, sweet chilli sauce and a touch of rice wine vinegar and fresh, finely sliced red chilli, coated it and fried it in the wok.
Such a quick, easy weekday meal which you will love.
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