Here are some pics and the steps involved. At the end is Chris's proper version of the recipe (as opposed to my memories of it!) Keep looking right until the last photo which is just the cutest photo of the mother/daughter team!
Rita & Chris got it all together to give us a great demo!
* RICE - boil on the stove the night before. 1 cup of rice to 1 1/2 cups of water. Bring to the boil then turn down low and put the lid on for 20 minutes. Fluff the rice up and put in the fridge overnight. Let it dry out while it cools down. So if you need to put it in the fridge still a bit warm, leave the lid slightly ajar. Chris uses long grain or Jasmine Rice.
* SCRAMBLED EGG - Crack an egg into a bowl and with a fork really beat it up. Don't add anything. Then in a hot, oiled work, cook the egg, stirring and breaking it up as it cooks. Set aside.
* VEGETABLES - finely chop up some shallots (or spring onion) set aside some frozen peas.
* BACON - If you want to add some ham or bacon, dice it and fry it in the wok. Make sure you clean the wok out well before making the fried rice.
- Heat the wok until you see the heat shimmering above it.
- Add a good glug of oil. (Chris used Rice Bran oil - it smokes less!)
Wait until the oil is really hot then put the cooled, dry, cooked rice in. Flatten it down, mix, flatten.
- This is the bit that was good to see in action... with 2 flat heat proof spatulas, one in either hand, move that rice around and around until it is all fluffed up and heated through.
- If it sticks, your wok is not hot enough (or started out dirty with bacon). If that is the case, tip out the rice, wipe it out, reheat the wok and start again.
- Add the scrambled egg and shallots. Mix with those 2 spatulas/ flat wooden spoons. Mix, mix, mix.
- Add the peas and the pre-cooked bacon or uncooked diced ham. Mix, mix, mix. Keep the wok hot!
- You can add other things like prawns or a tiny bit of shredded cabbage, but not too much as it contains too much water. Add tiny bits of chilli if you want. Corn and carrots work but they are not really in traditional Chinese fried rice where Rita comes from. So if Rita's not adding it then neither am I!
- If the rice is lumpy, squash the lumps with the spatula. If it's dry, add some oil.
mix mix mix
A Huge THANKYOU to this lovely mother / daughter team!
Rita’s Fried Rice (4 – 6 people)
Oil – Rice Bran Oil (takes high heat) otherwise can use Olive Oil (light)
2 cups Rice
3-4 Strips of bacon – chopped into a small dice
4 Shallot/ Spring Onion – mixture of white and green part – washed and chop into small dice
3 or 4 eggs – beaten – stir fry to medium scramble
½ cup of peas (optional)
Dark soya sauce – 2 tablespoons
Light soya sauce (optional) – can be salty use a teaspoon at a time
- Wash rice well – (keep washing till the water runs clear)
- Cook rice the night before (2 cups of rice to 1-1/4 or 1–1/3 cup of water – use absorption method) . If no rice cooker – bring to boil turn off heat, seal with a tight fitting lid with t-towel for 20 minutes. Cool and put in fridge
Tip1: Ensure the wok comes to a high heat and have all your ingredients ready as this will take less than 10 minutes.
Tip 2: Once you start stir frying you may need to add more oil during the steps of 1-8 so that at step 8 rice is “shiny and “glossy” looking
Tip 3: Once the first ingredient goes into the wok keep tossing and stirring – if your wok does not have a sound of a chit chat sound the wok is not hot enough
1. Bring wok to high temperature (a light shimmer over the wok)
2. Add a teaspoon of oil, swirl to coat wok put in rice and stir it around using your wok chan (can be purchased from Asian food stores)
3. Add spring onions – keep stirring
4. Add bacon – keep stirring
5. Add eggs - keep stirring
6. Add peas (if using)
7. Add soya sauce – keep tossing till all grains are coated
Good luck! If no good the first time try try and try again J