Wednesday, 21 April 2010

Chinese fried rice

Every time I make fried rice I cannot help but call it flie' lice. I know it sounds stupid, but I can't shake that inner voice calling it out loud. Now I've lived for a substantial part of my childhood in China. And rice, or noodles, with scrambled eggs has been a recurring digestive theme for my stomach back then. Once I've left Asia, however, not so much anymore...there has been at least a decade-long flie'-lice lull in my life. Well, I've been back at for a few years now. And I must admit, I cannot think of a better way - suggestions are welcome - to use leftover rice than this. It is also one of my favorite quick breakfast fixes.

Ingredients (serves 2)
  • 4 tbsp vegetable oil (or any wok-friendly oil)
  • 2 cups leftover plain rice
  • 4 eggs, lightly beaten
  • Handful of fresh coriander, leaves picked
  • 1 large, or 2 small, spring onion, thinly sliced diagonally
  • 1 red chilli, halved lengthwise, seeds removed and thinly sliced
  • 1/2 cup of frozen peas
  • Roasted sesame oil
  • 1/4 tsp Chinese five-spice powder, or wu xiang fen in Mandarin
  • Soy sauce, to serve 
  1. Heat 1 tbsp of oil in a wok or a non-stick frying pan until very hot
  2. Add the eggs and stir until just set, then pour into a bowl and set aside
  3. Return the pan to the heat and heat the remaining oil
  4. Add the rice, frozen peas and the five-spice powder, drizzle a bit of sesame oil on top, and stir-fry for about 2 minutes
  5. Add the scrambled eggs, combine and stir-fry for another minute
  6. Pour into serving bowls. top off with a mixed handful of coriander leaves, spring onions and chili. Sprinkle with soy sauce and serve hot. 
Yi dian dian!

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