Chinese Fried Rice

I've had some much leftover rice and barely enough ingredients in the refrigerator to cook a proper dish that a simple fried rice seems like the best way to get rid of those ingredients. I've used chinese sausages for today's recipe but this can easily be replaced by luncheon meat, hot dogs, ham, prawn or even leftover meats such as char siew or chicken. 

Serves 2

2 cups                        overnight rice, left in the refrigerator
3 cloves                      garlic, minced
2                                eggs, beaten
2                                chinese sausages, diced 
1 bunch                      long beans, diced (can be replaced with green peas)
1 medium                   carrot, diced 
2 stalk                        scallion, chopped
1 tablespoon               oyster sauce
1 tablespoon              light soy sauce
1/2 teaspoon             ground white pepper
2 tablespoons            cooking oil 


Heat a wok with 2 tablespoons of cooking oil on high heat. Add in the minced garlic and fry till fragrant. 

Add in the chopped long beans, carrots and chinese sausages. Stir fry quickly for about a minute or two. 

Push the ingredients to the side of the wok. Pour the beaten egg into the middle of the wok and very quickly, add in the overnight rice, using the back of the spatula to break it, mixing it with the uncooked egg while doing do. Stir fry on high heat for another 4 minutes. 

Mix in 1 tablespoon of oyster sauce, 1 tablespoon of light soy sauce and ground white pepper. Mix evenly. 

Turn off the heat and mix in the chopped scallion. 

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