Look right below this recipe for the Homemade Char Siu Pork recipe. You’ll want to make that a day or two before so you can hopefully have some leftovers to use for the pork in this fried rice. I used peel and eat shrimp cut in half and the pre-cooked chicken breasts from the deli section for this recipe. This recipe is a great way to use up some leftovers. You might just want to consider using frozen peas and carrots if you’re in a hurry and don’t want to spend time chopping veggies. I also put my oil in a squirt bottle to help make sure that I used just the right amount. The end result is a light, fluffy and savory fried rice that doesn’t sit like a rock in your stomach. It tastes great re-heated in the microwave as well.
1/8 tsp salt
1/4 tsp vegetable oil
1/2 Tbsp vegetable oil for frying
CLASSIC SPECIAL FRIED RICE
400g (uncooked weight) long grain white rice: cooked, cooled and refrigerated overnight.
2 1/2 tbsp vegetable oil
1 medium-sized carrot (approximately 80g), diced into small cubes
100g frozen peas
1/2 tbsp ginger, finely diced
1 clove garlic, finely diced
100g char siu pork, diced into small cubes [see homemade char siu recipe below]
100g cooked and peeled small prawns
100g cooked chicken, diced into small cubes
1/4 tsp salt
1/2 tsp light soy
1/2 tbsp sugar
1/8 tsp pepper
5 tbsp cold water
2 sprigs spring onion, sliced into rounds
1. Eggs: Crack the eggs into a large mixing bowl. Add the salt and ¼ tsp of oil. Whisk with a fork or a pair of chopsticks for one minute, until frothy. Put your wok on medium heat and add the ½ Tbsp of oil, followed by the eggs. Let the eggs set on the bottom for 10 seconds before moving them around gently with a spatula. Cook for a further 20 seconds until the eggs are partially set, then remove them from the wok and set aside.
2. Veg: Give your wok a quick wipe with a paper towel then put it onto high heat. When a wisp of white smoke appears, add ½ Tbsp of oil followed by the diced carrots. Stir fry for one minute before adding 1 Tbsp of the cold water. Cover and steam for one minute. Take off the lid and add in the peas, stir frying for a further minute before removing the veg from the wok.
4. Meat: With the wok on medium heat, add 1 Tbsp of oil followed by the diced ginger and garlic. Slightly brown the ginger and garlic for 15 seconds before adding the char siu, chicken, and prawns. Stir fry for one minute until the meat starts to blister around the edges.
5. Rice: Add the rice to the meat, using your spatula to loosen the grains and to get rid of any lumps. Add 1 Tbsp of oil, salt, light soy, sugar and pepper. Grab an extra spatula to help you flip the rice and to evenly distribute the seasonings and meat throughout – it helps to use a folding action as you would with a cake batter. Keep folding and tossing for a further two minutes to heat the rice right through.
6. Bringing it all together: Break up the cooked eggs with your spatula then add them to the rice along with the cooked veg. Continue folding and tossing for another two minutes to combine all of the ingredients. Add the remaining water and toss for another minute. Finally, add the spring onions and fold to combine.
Serve up your piping hot Special Fried Rice in rice bowls or on a big platter for sharing.