"It's better than the fried rice in Beijing" said by the man who just spent three weeks in China.
I always cook too much rice so that we have left overs which make great fried rice, a popular dinner in our house. I cooked it up quickly tonight after we got home late, I served it with stir-fried bok choy. Great fried rice has to have a high ratio of yummy bits to rice. Use whatever leftovers you have in the fridge. Tonight I remembered to sprinkle those crunchy asian fried onions on top and they are great, adding a crunchy texture, even the kids liked them!
I often make a quick version of fried rice for the kids dinner, I have also given this recipe below. When cooking just for the kids I pour the beaten egg over the rice and it sort of scrambles and holds the rice together, making it easier for the kids to eat. My kids love hoisin sauce, or the spoon sauce as they call it because it comes in a jar and they serve it with a spoon, so we serve it with that.
3 eggs, beaten
1 onion, finely chopped
1 tbsp ginger, finely chopped or grated
4 rashers bacon, chopped
other meat - leftovers, chinese sausage...
1 tsp sugar
handful dried chinese mushrooms, soaked in boiling water then chopped
4 spring onions, chopped
1/2 C frozen peas
1/2 C corn kernals - fresh of frozen
other vegetables - anything else that needs using up in your fridge
2 tbsp shaosing wine (chinese cooking wine)
3 - 4 C cooked rice (or enough to feed your family)
3 tbsp soy sauce
2 tbsp oyster sauce
Heat a little bit of oil in a wok over medium to high heat. Pour in egg and mix around as it cooks. Remove from the wok, chop and set aside.
Heat a bit more oil in the wok. Add onion and garlic and cook for a minute. Add bacon and cook for another minute. Add sugar and stir around to caramelise. Add mushrooms, spring onions, peas, corn and cook until peas are defrosted. Pour in shaosing wine and let bubble. Add rice and break apart with a spoon. Keep stirring until rice is hot. Add soy and oyster sauces and cooked egg and stir through.
Serve sprinkled with fried onions and coriander.
Quick Kids Version
bacon, ham, cooked sausage or other leftover meat
frozen peas and corn (or whatever vegies your kids will eat)
hoisin sauce or soy sauce
Heat a small frypan with a little oil. Fry up meat and vegies. Add rice and cook until hot. Pour over the egg and mix around until cooked. Add sauce and stir through.
Serve with more hoisin sauce, which my kids insisting on putting on themselves.
Stir-fried Bok Choy
1 bunch bok choy, leaves off the base
1 clove of garlic, finely chopped
1 tbsp shaosing wine
oyster sauce - optional, it depends what you are serving this with to if you want more flavour
Heat a bit of oil in the wok until very hot. Add bok choy, garlic and salt and keep stirring to stop the garlic from burning. Once starting to cook add shaosing and stir until cooked to your liking, I like the leaves wilted but the stems still crunchy.