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”.

This is my grandma and mother recreated recipe. The yong tau foo is from my father and grandma. It is an authentic meal that takes a long time to master. Glad I have learnt from them and able to recreate it and share it with everyone. My meal is delicious, flavourful and have sweet memoirs of my grandma in it. Let’s cook!!!!

Ingredients

4 cups overnight rice
1 Tbs fish sauce
1/2 Tbs soy sauce
1/8 Tbs salt
1/4 Tbs sweet soy sauce (ABC Kecap Manis)
3 dashes white pepper powder
1 Chinese lap cheong/sausage (thinly slice)
2 Tbs cooking oil
2 cloves garlic (finely chopped)
2 eggs (light beaten)
150 g diced bacon
3 sprig of spring onions, cut thinly
2 Tsp chilli paste with soya bean oil (med hot)

Method

Heat up a wok with two tablespoons of oil sauté the garlic until aromatic. Add in Chinese sausage, salt and bacon and stir fry until they are soft. Add in the overnight rice and stir well with the ingredients. Add in soy sauce, fish sauce, sweet soy sauce, white pepper powder and continue to fry the rice for a couple of minutes.

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 the fried rice so the eggs form small pieces and mix well with the fried rice. Add in the spring onions and chillies paste and do some quick stirs, dish out and serve the Chinese fried rice hot with yong tau foo.

https://helenscchin.com/2015/04/07/malaysian-style-fried-rice-with-yong-tau-foo/

The recipe for yong tau foo in Malaysian Hakka yong tau foo: https://helenscchin.com/2015/04/06/malaysian-hakka-yong-tofu/

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