Every Chinese banquet needs a great fried rice. Tender grains, a smoky flavour from the wok, and pops of creamy egg… wow, this is a side dish legends are made of.
2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, roughly chopped
2 eggs, lightly whisked
3 cups cooked Jasmine rice*
2 tbsp Chinese soy sauce
3 spring onions (scallions), finely sliced
Heat 2 tablespoons of the vegetable oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for half a minute or until just softened.
Then push everything to one side and add the egg to the empty side. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. Add the rice, soy sauce and spring onion, then stir-fry until well combined.
Ah, the age-old question: how to cook rice when making fried rice! Lucky for you I’ve got the goods so you can enjoy all your favourite fried rice recipes. The secret is all in the prep and the water to rice ratio, which is 1:1. Because you want the rice grains a little drier for fried rice, you want to add an extra ¼ cup of water to the pan – and this stays the same no matter how much long grain rice you’re using. So 8 cups of rice would be 8¼ cups of water. Also, try to use day-old rice as it’s much better.
Jasmine rice, also known as fragrant rice, is a variety of long-grain rice that is predominantly grown in Thailand, Laos, Vietnam and Cambodia. It has a distinctive aroma and a sweet and nutty flavour that makes it different to other types of rice. Why is it called jasmine rice? Well, it’s actually not because it smells like the jasmine flower – it’s because it’s the same colour as it. It’s quite similar to basmati rice, but is much more delicate in consistency.