I guess I could blame it on growing up with regular visits to Chinese restaurants, but I’m not sorry.  Sometimes I just feel like fried rice.  It’s a dish that I had long avoided cooking myself, believing it to require the steamy craziness of a restaurant kitchen to add that special something, but recently we have found a home-kitchen version that hits the spot (in the way that the best oven-baked chips might in place of the real deep fried ones, I guess).

Like other Chinese stir-fry dishes, it does take a bit of forward-thinking.  For starters, the rice has to be old and cold, it simply does not work otherwise.  Use leftovers from the day before, or cook some up the night before and refrigerate it.  And if you’re using veges that need a bit of cooking, such as broccoli or carrot, they will need a bit of a zap in the steamer or microwave beforehand to minimise time in the wok.  Apart from that, it’s a cinch!


Home-style vege fried rice
Adapted from Delicious

1 tbsp vegetable oil
2 eggs, lightly beaten with some salt and white pepper
2-3 cups old cooked jasmine rice, from the fridge
100mL stock (I made up some from powdered chicken-style stock)
2 tsp oyster sauce
1 tsp light soy sauce
1/2 tsp cornflour, mixed with 2 tbsp cold water
1-2 cups mixed diced veges, parcooked if needed (used a mixture of carrots plus frozen peas and corn)

Into a small cup, mix the stock, oyster sauce and soy sauce.  Into a second small cup, mix the cornflour and water.  In a third small cup, beat the eggs with the salt and pepper.

In a hot wok, heat the oil and pour in the beaten egg all at once.  Scramble the egg and roughly chop it.  Tip in all the rice, and stir-fry fairly vigorously until the rice is heated through and separated.  Remove from the wok and set aside.

Pour the stock and sauce mixture into the hot wok and when it is starting to boil, add in all the vegetables and cook for a minute or two until almost done.  Add the cornflour and water mix, stirring for 2 minutes until the sauce has thickened.  Tip the rice and egg mixture back into the wok, and stir through till heated and combined.

Yield: 3-4 side servings