One of the most popular and simple Chinese dish is fried rice. It is a sure thing you can find fried rice at almost all Chinese restaurants wherever you are. There are various vision of Chinese fried rice, and you might have already seen some fried rice recipes, egg fried rice, chicken fried rice or fried rice for vegetarian. All those fired rice are pretty much the same in terms of cooking method. If you ask – what’s the differences between those fried rice. I would say the only difference is the ingredients. Depending on how much you like the vegetables or meat, you can add 10 pieces of small shrimp or 30 pieces if you like.
The key ingredients of Chinese fried rice are soy sauce, garlic and oyster sauce. Basically the three things are used in all types of Chinese fried rice. The most important tips to making beautiful fried rice are using left over rice that is at least one day old.
SERVE FOUR
INGREDIENTS:
6 fresh scallops (halved)
4 bowls cooked white rice (that is at least one day old)
3 garlic cloves (minced)
1/4 onion (chopped)
4 fresh shiitake mushrooms (chopped into small pieces)
1 spring onion (chopped)
10 prawn (peeled and tails removed)
200g Chinese style BBQ pork (you can find in Chinese grocery store, also named as Char Siu Pork)
2 large eggs
3-4 tbs light soy sauce (or more to your taste)
1 tbs oyster sauce (or more to your taste)
Vegetable oil (for frying)
Sesame oil (for frying)
METHOD:
1. Place 1 tbs vegetable oil in a fry pan. Add the beaten eggs into the pan and scramble until cooked. Transfer the egg to a bowl.
2. Place 1 tbs vegetable oil to the wok and on high fire. Add onion, garlic, shiitake mushrooms and scallops mix and stir fry for 4 minutes. Once the mushroom and scallops cooked all 1/2 tsb sesame oil to the wok and add the white rice. Lower the fire, sir fry rice for 4 minutes. Add oyster sauce and soy sauce while sir frying the rice.
3. Add eggs, Chinese style BBQ and prawns mix well and stir fry until heated thoroughly, amazing fried rice is ready to serve. Enjoy Do not forget sprinkling the spring onion on the top when you are serving.
