Google: “Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish”.
“Chinese fried rice- light soy sauce and dark soy sauce are used. Some chefs prefer just a pinch of salt to keep the bright colour of the rice. … Chinese-American fried rice– tomato ketchup and Worcestershire sauce are used to render a whole new flavour. Thai fried rice- uses fish sauce, soy sauce, and sugar. Use cold, leftover cooked rice, medium to long grain rice, not short grain sweet/sushi rice or glutinous rice. A blazing hot wok (a wok is ideal, but a large pan) will do”.
Found my picture again, so I am writing up the recipe to share with everyone. As usual I don’t like wasting food, use leftover cooked rice a few days ago, few pieces bacon, chicken breasts, and green beans. Added fresh carrot, eggs and lup cheong. I am happy it turns out well, tasty, colourful, flavourful and delicious. This is simple meal in time of quarantine or weekend quick meal. Let’s cook!!!
3 c cooked rice, 2-3 days old
3 chicken breasts, cut into bite size
1 Chinese lup cheong/sausage (thinly slice)
120 g bacon, diced
4 Tsp minced garlic, divided
3 large eggs, beaten
2 small carrots, cubed
5 green beans, cut into bite size
Marinade sauce for chicken
1 Tbs fish sauce
1/2 Tbs soy sauce
1/4 Tbs sweet soy sauce (ABC Kecap Manis)
1 Tsp chicken powder stock
3 dashes white pepper powder
Sauce for rice
2 Tbs soy sauce
1 1/2 Tbs Shoa Xing (Chinese cooking wine)
2 Tbs oyster sauce
1 Tbs fish sauce
Red chili, cut into slices (OPT)
Place chicken in a bowl. Add marinade sauce for chicken and mix well. Allow chicken to marinade for 30 minutes. Heat up a wok with 2 Tbs of oil and sauté 1 Tsp garlic until aromatic. Add in Chinese sausage cook for about 4 minutes until soft. Then add salt and bacon cook about 1 1/2 minutes until they are soft and bacon light brown. Remove and set aside.
Using the same wok, add 2 Tbs oil and sauté 1Tsp garlic until aromatic. Add chicken and cook until it changes from pink to white about 3-4 minutes until its cooked. Remove and set aside. Now add in 1 Tbs oil and sauté 2 Tsp garlic until aromatic. Add carrots and beans, cooked until soft and cooked about 3 minutes.
Add rice and sauce for rice ingredients and stir fry sauce until well combined and rice has some colour. Make a “well” in the middle of the wok and pour the beaten eggs in the well. Wait for 30 seconds and then cover the “egg well” with rice. Leave it for 30 seconds and continue to stir fry fried rice so the eggs form small pieces and mix well with the fried rice.
Now add back the cooked Chinese sausage, bacon and chicken with sauce. Now toss through Chinese sausage, bacon and chicken. Spoon rice onto serving bowls. Garnish with cut chili. Enjoy with a glass of white wine.
Note: You can use frozen vegetables such as carrot, corn, capsicums, and peas. You can also use any vegetables of your choice. You can omit lup cheong just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may omit chicken use pork, prawns, fish or beef.