How to make it

  • Firstly the soy sauces must be good quality no supermarket rubbish. I order my essentials from wing yip (UK based)
  • Looking at the ingredients you can see how simple it is too make. However you must realize that cooking any Chinese dish on a home cooker will never give you the smoky effect called wok hie, you would get on a good outdoor burner or what they use in takeaways/restaurants
  • I use an Eastman wok burner for professional results.
  • Pre-cooked rice.
  • I would always recommend using a rice cooker to boil your rice as it gives the best start to fried rice. Always rinse your rice a few times in cold water before you boil it. This ensures the starch content has been removed otherwise you end up with sticky rice.
  • Once cooked leave the rice to cool completely. You do not leave it overnight in the fridge. In my experience this makes the rice hard and clump together.
  • Fried rice.
  • Crack both eggs into a cup and beat together then set aside.
  • Heat up your wok to medium, adding 2 tablespoons of oil.
  • Once slight smoking add the egg and continuously mix the egg into a scrambled egg effect.
  • Turn the heat to highest possible.
  • Add the cooked rice and press the rice flat ( TOP TIP.. use a ladle), toss the rice and egg and flatten the rice once more with the back of the ladle.
  • Add the dark soy sauce and stir fry for 2 minutes, keep flattening the rice.
  • Add the salt and pepper and stir fry for one more minute, keep flattening the rice.
  • Add the light soy sauce and oyster sauce, stir frying for two minutes, keep flattening the rice.
  • Add the MSG if you wish and stir fry for 3 minutes, keep flattening the rice.
  • Add the sesame oil, toss ingredients for 30 seconds and serve.
  • Easy!!
  • TOP TIP... The rice is ready when you hear it popping and slight charred. By the end step if your rice is still wet keep stir frying for a few minutes longer until the grains are loose and no longer wet.

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