I have leftover cooked rice, and bought a bottle of tom yum paste. Forgot to get frozen vegetables. As I craved for spicy food also don’t like to waste food. Got leftovers rocket leaves, and spinach. Decided to add them in.

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.”

Traditional Chinese fried rice recipe calls for Chinese sausage or lup cheong, vegetables, eggs, overnight rice and soy sauce. The ingredients are cooked over intense high heat in a Chinese wok, with the essential aromas from the wok hei or breathe of wok.

The first thing you need to know about wok cooking is that oil is very important. To bring flavour around your dish, flavour the oil first. If you want to learn good wok technique, this simple fried rice is a good choice. Fried rice is affordable, quick and easy to make.

It’s a challenge that I am taking on with few and different ingredients, flavourful and spiciness; added to it technique of using a pan not wok. I got my craving for spicy meal with cut chili that make it delicious!!!

Ingredients

5 c cooked overnight rice
4 eggs, beaten
1 1/2 onion, finely sliced
5 Tbs tom yum paste
2 Tbs soy sauce
2 Tbs Shao Xing Chinese cooking wine
1 Tbs teriyaki sauce
1 Tbs fish sauce
3 Tsp minced garlic
4 Tsp sesame oil
2 Tsp diced ginger
oil
salt
white pepper

Method

Heat 4 Tbs oil in a hot pan until surface seems to glitter slightly. Pour beaten eggs into pan and leave to cook on the base of the pan for 10 seconds before folding egg mixture over onto itself with a spatula and lightly scrambling for about one minute or until almost cooked through. Carefully remove eggs from pan with a spatula and drain on paper towel. Set aside.

Heat pan on medium high heat and add 4 Tbs oil. When the oil is hot, add garlic and cook until fragrant. Then add onion and ginger. Stir fry for 1 to 2 minutes, until it starts to brown and soften.

Add in rice, tom yum paste, sauces and eggs. Stir to combined well with all the ingredients and rice is heated through and rice has crispy orangy brown colour for about 4 minutes.

Use spatula to break up eggs into smaller pieces while cooking about 1 minutes. Push the rice into the middle of pan to let the edge of pan heat up. After about 20 seconds, pour Shao Xing wine around the edge of pan. Then add in rocket leaves, spinach and sesame oil. Stir fry for another 40-50 seconds.

Adding the wine using this method gives the dish a little extra “wok hei” according to my grandma. At this point, taste the rice to see if it needs a little more salt, soy sauce, or white pepper and season accordingly. As soon as the rice becomes toasty, transfer rice to a bowls and serve with a glass of white wine. The bowl up there is mine. I have added cut chili. Enjoy!!!

Note: You can use vegetables such as carrots, green beans, capsicums, and cabbage. You can also use any vegetables of your choice. You can add diced chicken or just use bacon. You may use herbs such as basil, parsley, coriander and kafir lime leaves. You may add lup cheong use pork, squid, fish or beef. You may omit tom yum paste and use sambal chili paste. You can use oyster sauce instead of teriyaki.

https://helenscchin.com/2023/11/23/tom-yum-fried-rice-rocket-leaves-spinach-and-cut-chili/

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