Fried rice is a very popular – and very tasty - component of Chinese food. According to historians, it originally appeared in Chinese cooking at around 4000 BC.
Fried rice can form the basis of countless culinary creations; it can be prepared as a main dish with vegetables or as a side dish for a family dinner.
It is often made using leftovers, meaning that you can make up your own flavour combinations and clear out your fridge at the same time. Here are a couple of secrets on how to make your favourite fried rice even tastier.
To avoid the rice sticking together when frying you should use rice that has already been cooked and cooled fully (in a refrigerator).
Always ensure that leftover boiled rice is cooled down as fast as possible before putting in the fridge and served piping hot to avoid food poisoning.
Boiled rice usually lasts in the fridge for 2-3 days maximum. To maximise its shelf life, make sure the rice is stored in a covered airtight container. When reheating, you should add two tablespoons of liquid per cup of cooked rice (such as water, stock or light soy sauce). When frying, make sure to push the rice right to the sides of the wok to ensure every grain gets properly cooked through.
If you don’t have refrigerated left over rice available, you can use freshly cooked rice and then chill it for a couple hours to remove the moisture. Use high heat when you’re frying the rice and only stir the rice as much as necessary and be gentle.
Egg fried rice is one of the most popular fried rice dishes. Before adding beaten eggs to the rice, push the rice to one side of the pan. Pour the egg mixture in to the other side and cook for around 10 seconds so it begins to set. Break apart the egg by briskly swirling it with a chopstick or spatula and then toss it around with the rice to combine. Fry for at least another minute before serving.
For a scrumptious quick fried rice dish, simply sauté garlic and in vegetable oil with thinly sliced chicken breast fillets. Flavour with a combination of ginger, light soy sauce, sweet chilli sauce and a Knorr Chicken Stock Pot and then toss in some finely sliced spring onions. Add your cooked rice and mix well over medium heat until the rice has heated through and both the chicken and the rice are thoroughly cooked.
For another great quick dish with egg fried rice: toss cubes or slices of beef steak with sesame oil, reduced salt soy sauce, Robertsons Ground Black Pepper and a Knorr Beef Stock Pot over high heat for a couple of minutes until the steak is cooked as you like it. Add in some bean sprouts and steamed broccoli. Serve on top of the egg fried rice. It’s delicious and a great way to increase your veg intake.