This is one of my oldest recipes. Always use cooked, cooled rice, leftover refrigerated rice works even better. Cold rice holds the shape well whilst frying. Mixing the garlic in the egg enhances the flavour. Never add the oil until the wok starts to smoke. There are so many variations out there, this one never fails. This recipe is vegetarian friendly.
• 2 cups of cooked, cooled rice ( jasmine but I personally prefer basmati )
• 2 eggs
• 1-2 garlic clove, finely chopped
• 2 spring onions, chopped
• 2 tbsp cooking oil
• 1 tbsp light soy sauce
• salt and white pepper for seasoning
In a small bowl, beat garlic and egg together. Heat a wok or a skillet over high heat; add cooking oil and swirl to coat. Once hot pour beaten egg mixture into the wok and scramble. Stir regularly whilst breaking up the egg. Once the egg is almost cooked, add the rice. Mix everything together, breakdown the rice until it is well combined. Add light soy sauce sauce and a dash of white pepper, mix to combine. Add salt to your taste and mix everything well. Add spring onions and cook until fragranced. Serve immediately, enjoy on its own or with any other dish. I served mine with sticky pork and bok choy . See previous post for pork bao for the sticky pork recipe.