by Lydia Teh

Created on: January 03, 2007   Last Updated: September 16, 2010

Chinese Fried Rice

I discovered the secret of making this tasty fried rice not long ago. I cooked the rice with stock in advance and kept in the fridge overnight before frying it. It tasted as good as from a restaurant.

Ingredients (2 persons):
1 cup long grain rice
1 1/2 cup water
1 tsp Dashi or fish/vegetable Stock
Pinch of salt

2tbsp Cooking Oil
1 egg, slightly beaten

1/2 cup shelled frozen prawns (small), defrosted
4 asparagus, chopped
1/4 cup corn kernel
(Asparagus and corn kernel can be replaced by mixed veggies)
Freshly crushed pepper to taste
1/2 tsp sesame oil (optional)

Directions:
-Wash rice until the water is running clear. Add 1.5 cup water and soak for 30mins.
-Add in dashi and salt. Cook the rice following rice cooker/microwave's instruction.
-Once the rice is cooked, let it stand in the cooker for 5-10 mins to keep the moistness in. Keep completely cooled rice in the fridge.

-Heat oil in a non-stick pan, add in egg slowly and whisk rapidly to make small pieces of omelet. Stir for about 1 minute.
-Add in prawn, asparagus and corn kernel, stir for 1 minute.
-Add in cooked rice and stir fry for 2-3 minutes.
-Add in sesame oil and pepper. Mix well and serve it warm.

Tips:
-Overnight rice makes better fried rice - non sticky.
-Wash rice till water running clear to reduce stickiness.
-Taste the cooked rice before frying, to check if extra seasoning needed.

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