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Chinese Fried Rice

A well seasoned wok makes light work of fried rice.

August 30, 2017

Chinese Fried Rice

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ingredients for four to six
vegetable or peanut oil for frying
rice
1½ cups uncooked fragrant long grain rice
100gm bacon rashers
200gm onion
50gm carrot
175gm celery stalk
3tsp grated fresh ginger
½ cup frozen peas
½ roasted chicken
2 to 3 Tbsp soy sauce
omelette
4 x 59gm extra large eggs
to serve (optional)
sweet chilli sauce
ketchup manis

method

  1. To prepare rice, boil 3 cups salted water. Add rice, stir and place lid on pan. Simmer for 12 to 14 minutes, until just tender and all liquid has been absorbed. Remove from heat, tip rice onto large tray and spread out.
  2. Cool rice in fridge to allow the rice to dry out, so it is not sticky.
  3. Chop bacon into 1cm squares.
  4. Cut vegetables into similar sized pieces for even cooking. Peel and finely chop onion. Peel carrot. Chop carrot and celery into 1cm dice.
  5. Remove meat from cooked chicken. Tear into bite size pieces.
  6. Peel and grate ginger.
  7. Place all the above on a tray.
  8. Make omelette. Lightly whisk eggs with a pinch of salt and pepper or dash of soy sauce.
  9. Heat wok over medium high heat for a minute. Add ¾ tablespoon vegetable oil and swirl around pan.
  10. Cook egg in 2 batches to make thin omelettes. Pour half egg mixture into wok. Stir around so it coats the pan and creates a thin layer. When egg is set and lightly coloured underneath, remove from wok and chop into small pieces. Repeat with other half of egg.
  11. Re-heat wok. Fry bacon a further tablespoon oil over medium high heat for a minute, until cooked.
  12. Add onion, celery and carrots. Fry for about 3 minutes, until the onions are cooked and vegetables are starting to soften. Toss through peas ginger and chicken.
  13. Add rice. Stir fry over medium high heat for 5 minutes, until warmed through and rice has taken on a smoky flavour from friying over high heat.
  14. Finally return omelette to pan with soy sauce. Stir for a minute, to thoroughly heat through.
  15. Serve with sweet chilli sauce and/or ketchup manis.

cooks notes:

  • If heat is not powerful, it may be preferable to cook vegetables and remove from the wok. Then fry the rice separately to get a good flavour. Add soy sauce, then return vegetables etc to wok to complete cooking. This way the wok is not overcrowded and ‘steaming’ the contents as opposed to frying them.
  • Basmati rice is better nutritionally than Jasmine rice. It is great for making fried rice as it’s more robust being less starchy than Jasmine. We use a par-boiled variety called Sela Basmati.
  • If rice is not dried out enough or overcooked you’ll end up with soggy, mushy fried rice.
  • Add 2 medium cloves crushed garlic when frying vegetables if you like.
  • Add other vegetables you like such as fresh corn, shredded cabbage or Asian greens as they all work well.
  • We recommend a traditional steel Chinese wok for good value and excellent cooking technique. Just ensure it id well ‘seasoned’ so food doesn’t stick.
  • If using non-stick wok, pre heat on a medium flame. High heat compromises the surface. Always use plastic utensils on non-stick surfaces so they don’t get scratched.
  • Indonesian sweet soy sauce (ketchup manis) is an Asian equivalent to tomato ketchup!

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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