Mix-And-Match Your Own Fried Rice Paradise!

Waste not, want not… so if you have leftover rice, this is what you can do, fry it!

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Got leftover rice?

Rule of thumb (who’s thumb?):
One cup rice per person if that’s your main meal but allow for big eaters 🙂
One egg per person, or you can use lesser egg in the fried rice and give each person a sunny-side on top of their plated fried rice.

Egg Fried Rice (蛋炒饭) Recipe
The bare essentials for fried rice are:
1. Rice (leftover cooked rice).
2. Eggs.
3. Water or Broth.
4. Salt.
5. Oil.

See video here on “How To Fry”:

Condiments/Garnish that goes well with Asian/Chinese Fried Rice:
Cilantro, chopped.
Scallions, chopped.
Onions, diced.
Crispy Shallots.
Fried Ginger, julienne.
Omelette Ribbons or Sunny-side Egg.
Fried Silver Baits or Crispy Anchovies.
Sliced Red Chillies/Chilli Padi.
Pickled Green Chillies.
Sambal Belacan.
Sriracha Sauce.
Tomato Ketchup.
Chicken/Pork Cracklings.
Fried Raisins and Nuts.
Acar (Nonya/Malay Pickles).
Cucumber, Lettuce, Tomato (sliced and served as side salad).
Lemon/Lime wedges – squeeze over rice before eating to cut greasy mouthfeel.

Mix-and-match your own fried rice paradise with international twist!

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Fried Rice is ideal for picnic, potluck, event and buffet parties!

Secondary Ingredients:
You may use any fresh, frozen, preserved/cured, tinned or leftover food as secondary ingredients in Asian Fried Rice. Just “half-cook” them after scrambling the eggs. When eggs and secondary are cooked, fold rice back in and mix everything together.

Some examples are:
Bacon, Ham and Sausages (western or Chinese waxed sausages – Lap Cheong).
Smoked Chicken/Turkey or leftover Chinese BBQ/Roasts.
Mushrooms (fresh, reconstituted dried ones or even canned button mushrooms).
Fresh or Preserved Vegetables (bell peppers – use different colours, kale stems, bok choy, mustard greens, beansprouts, diced long beans, zucchini, etc.. etc…)
Frozen Vegetables (broccoli, cabbage, carrots, corn, peas).
Frozen or Fresh Seafood (shrimp, crab meat, scallops, squid).
Surimi or Crab Sticks (mock).
Salted Fish.
Ikan Bilis (dried anchovies, silver baits).
Fresh Meat (beef, chicken, lamb or pork).

All meats can be coarsely shredded, diced, minced or sliced. Vegetables is ideal at 1 inch lengths or lesser.

Items you can use/substitute as Seasonings (all to taste):
Salt.
Light Soy (some cooks like to use a little Dark Soy for colour).
Oyster Sauce.
Sugar.
Pepper (Asian/Chinese cooking normally uses white pepper powder unless stated otherwise).
Maggi Seasoning.
Rice Wine.
Hua Tiao Chiew.
Sesame Oil.
Lard.
Ghee.

My pick of popular Asian Fried Rice:

Hong Kong-style Chow Fun
See Executive Chef Leung Sui Ming’s Dried Scallop Fried Rice here:

Indonesian-style Nasi Goreng
See Chef Sendy Wain’s Nasi Goreng with Sambal Olek & Kicap Manis here:

Malay-style Nasi Goreng
See Chef Norman Musa’s Nasi Goreng Kampung with Chicken here:

Thai-style Fried Rice
See Pailin’s Tom Yum Fried Rice here:

See Pailin’s Green Curry Fried Rice here:

Japanese-style Chahan (チャーハン)
See Cooking With Dog’s Chinese BBQ Chahan here:

Korean-style Bokkeumbap (볶음밥)
See Maagchi’s Kimchi & Cheese Bokkeumbap here:

Fried Rice Li Bai-08-3

Yangzhou Chao Fan (扬州炒饭).

446 F&B 海鮮小廚 Silver Baits Fried Rice

Silver Baits Fried Rice (银鱼炒饭) .

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There are many types of fried rice available in Singapore and one of my favourite is the Salted Fish Sambal Fried Rice (參巴咸鱼炒饭).

There are many types of fried rice available in Singapore and one of my favourite is the pungent Salted Fish Sambal Fried Rice (參巴咸鱼炒饭), which sadly I will never get to cook it at home because the fishy smell from both the dried salted fish and fermented shrimp paste will get into fabric sofas, curtains and your laundry for days if not weeks! Luckily, this dish is easily available in almost every cze char stalls.

The fun part of Asian/Chinese cooking is the AGAK AGAK system – where one is allowed to “guesstimate” the seasonings used. You add a bit of everything you like, do a taste test and build up from there.

Fried Rice is almost fail-proof, I said “almost” since there will always be a few inexperienced home-chefs that defy the odds. And oh btw, since this is not an authentic Chinese dish, you can have egg rolls and Sriracha with it! Hahaha…

Happy cooking, eating and bonding! 🙂

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