Thursday, September 10, 2009

Special Fried Rice

Fried rice is always a favorite with most Chinese meals and here is the simple way to make this "special" dish. The real key to fried rice and most Chinese cooking is that the prep work is most time intensive and the cooking bit goes really fast. So if when you've got the time get all you ingredients sliced and diced and store them in the refrigerator until you are ready to cook. Then have it all out and ready because cooking in a wok goes very fast and you are ready to eat right away.

Serves 6


4 cups cooked rice (preferably Jasmine or fragrant Thai rice)
1/2 cup each of frozen peas, sweet corn, carrots
5 slices of ham, diced
1 medium onion, chopped
2 spring onion, chopped
3 eggs with a pinch of salt, scrambled
1 Tbsp light soy sauce
1 Tbsp Chinese rice wine
3 Tbsp vegetable oil
pinch of salt and pepper


In your wok, heat oil until pan is slightly smoking. Stir fry onion, ham, soy sauce and wine until onions are translucent (2-3 minutes).

Add rice and scrambled egg and cook for 2 minutes.

Add salt and vegetables and cook for 2 minutes more. Lastly add spring onions.

I will often dump the fried rice into a covered serving dish and keep in warm in the oven while I am cooking up the rest of my food.

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