Fried rice is typically Malaysian comfort food for middle class family. This is a great dish to make from leftover rice. When growing up in Malaysia, I can eat it almost every day. Fried rice can go with any vegetables that you like to add such as carrots, corn kernels, spring onions, shrimps, minced chicken or pork. At time we do add sambal belachan shrimps.
My mom like her fried rice with tom yum paste, bacon, or spam, bean shoots, carrots, peas, ginger, wine (cooking wine) and spring onion. Mom said freshly cooked rice is fine to use when making fried rice. Fried rice can be eaten cold, when you are very hungry and too tired to warm up in microwave.
I love the fragrant of Jasmine rice and I do use medium grained rice from time to time. This recipe I use left overs Jasmine rice and something of me. I had added fried bitter gourd egg to it.
6 cups steamed rice
8 eggs, 4 for frying bitter gourd
4 garlic, chopped
1 bitter gourd, sliced thinly
1 onion, finely diced
1/2 thumb diced ginger
150 g mushrooms, sliced
150 g diced bacon
150 green peas
2 Tbs Shao Xing rice wine
1-2 Tbs light soy sauce
1/4 Tsp sesame oil
2/3 cup olive oil, extra
4 pork chops
2 Tbs oyster sauce
3 Tbs honey
1 Tbs Worcester sauce
a pinch of 5 spice powder
4 corn hobs, boil with a pinch of salt
Preheat oven 190 degrees C. Marinade pork chops with oyster sauce, Worcester sauce, honey, oil, pepper, 5 spice powder and salt for 2-4 hours; place in foil baking tray in fridge until needed.
After 4 hours, bring out pork chops, to room temperature. Beat 4 eggs lightly in a bowl Then the remaining 4 lightly beat in another bowl; set aside. Heat some oil in hot wok till surface is slightly shimmer.
Pour 1 bowl of beaten eggs into wok and leave to cook on wok for 10 seconds before breaking egg mixture with a spatula and lightly scrambling for about one minute or until almost cooked through. Now remove eggs from wok place on plate. Set aside.
Heat some oil again in hot wok; add bitter gourd fry till soften slightly. Then pour the second bowl of lightly beaten eggs over the bitter gourd. Leave to cook for 15-20 seconds until bitter gourd eggs had soften and cooked through. Now remove bitter gourd eggs and set aside.
Heat the remaining oil and cook onion, ginger, garlic, and bacon for one minute. Pour in rice wine and cook for one minute. Place pork chops into oven roast for 18 -25 minutes. Half way through turn to the other side. Check if meat spring back, then its cooked. Boil corns until cooked. Drain and set aside covered with foil.
Then add green peas, mushrooms, soy sauce, sesame oil and reserved cooked eggs and cook for two minutes or until well combined and rice is heated through. Use spatula to break up the omelets into smaller pieces while cooking.
Next add in fried bitter gourd eggs, lightly toss around to mix in. Transfer rice to individual plate followed by pork chops and corns. Serve with sweet white wine or Rosea pink wine.
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