About the Recipe
Fried rice, the most popular dish at any Chinese restaurant (because who orders Chinese food with no fried rice?) This easy-to-follow real time how to video will have your friends asking, ‘when did you stop to get fried rice?’
Ingredients
CHICKEN MARINADE INGREDIENTS
3 tsp 15g light soy sauce
3 tsp 15g vegetable oil
3 tsp 15g sesame oil
3 tsp 10g corn flour
FRIED RICE INGREDIENTS
1/4 55g sugar
3 tbsp boiling water
42g 2 tbsp light soy
32g 1 tbsp dark soy sauce
20g 1 tsp 3g salt
1 tsp 3g white pepper
3 tbsp vegetable oil
Method
CHICKEN MARINADE
1. Dice the chicken of your choice and place in a medium to large bowl.
2. Either have pre measured your ingredients or measure directly into the bowl of chicken.
3. Mix until combined, cover and place in the fridge.
NOTE: If you have placed your chicken in the freezer for 30 minutes, time to retrieve and cut into thin slices.
FRIED RICE INGREDIENT PREP.
Onions - dice and place in a bowl.
Shallots - should be a little finer than the brown onion as the shallot is only introduced towards the end of the cook.
Eggs: Have your eggs in a bowl and whisked ready to fry, keep the fork in the bowl to give it a light whisk before adding to the wok.
Char siu have it diced and ready to add.
FLAVOURINGS
Combine the sugar, hot water, light and dark soy, salt and white pepper in a bowl and mix well.
The warmer the water the easier it will be to dissolve the sugar and awake the white pepper, aromas and tastes.
Measure out your Shaoxing rice wine ready to add at the very end.
READY TO COOK
Place all your prepared ingredients near your wok including your vegetable oil (or oil of choice) so when its time to cook and mix you do not need to wander away from your wok.
NOTE: Ensure you are placing in separate bowls as they are introduced at different times.
METHOD
1. Place oil in the wok and ensure its hot, add chicken and any off the juice/ marinade from the bowl. Cook to 80/90% as it will continue to cook out of the wok and when you return to the wok later in the cook.
1.1 Remove from wok and place in a clean bowl, to avoid cross contamination.
2. Place oil in the wok wait until the oil has warmed and add whisked egg.
2.1 Once the egg has solidified remove and place into the bowl ready to add later in the cook.
3. Place oil in wok and sauté onions, once they become translucent you can throw the loose day old rice over the onions and mix.
4. Once the rice has reached a consistent temperature you can drizzle the flavouring around the rim of the wok and mix. Adding the liquids in this way allows them to be mixed in consistently.
5. Add char siu, shallots and egg and mix 6.
Time to enjoy your creation.
NOTES:
Wok Heat: you will start each cook on a high heat to heat oil and reduce to ensure you aren’t burning the ingredients. Overheating: try not to over cook any of the ingredients, your fried rice had a lot of competing flavours. If you over cook any of the elements it will hijack the taste and you will only taste the overcooked ingredient.
Rice temperature: ensure the rice is at a consistent heat as the colour will be a patchy if you have cold and hot areas.
Garnish: some larger pieces of char siu and sliced spring onion.