My Mother's Fried Rice
-
5 cups cooked, cold long grain rice, made the day before (it's very important that you don't use freshly cooked rice)
-
2 teaspoons salt
-
2 teaspoons sugar
-
1 teaspoon sesame oil
-
1 teaspoon white pepper
-
oil for frying
-
2 eggs
-
200g/7ozs prawns in shell or 100g/3.5ozs prawns shelled, diced
-
2-3 Lup Cheong Chinese sausages, diced (I like 3 but you might find that too many as they aren't that healthy ;))
-
100g/3.5ozs bbq pork (char siew), diced
-
1 onion, diced
-
2 medium carrots, diced
-
2 cups peas
-
3 stalks of green onion, chopped
**Buyer's tip: Lup Cheong can be found at supermarkets in the Asian foods aisle. It is an air cured sausage but must be cooked before eating. You can add it to stir fries or steam it (even on top of rice in a rice cooker). **
Step 1 - Place the cold day old rice in a large bowl and add the salt, sugar, sesame oil and white pepper and stir to combine and distribute.
Step 2 - Heat a large wok or frypan to medium and add some oil. Meanwhile, beat the eggs and then when the pan or wok has heated, fry them as a large, flat omelette. Remove from the pan and slice into strips using a knife or a pair of scissors and set aside (this doesn't get added until the very end).
Step 3 - Heat a little more oil in the pan on high heat and fry the onion until fragrant, add in prawn meat and fry until almost cooked. add in lup cheong and bbq pork and cook for another minute tossing in the pan or wok. Transfer all of this mixture to the big bowl of seasoned rice and stir to combine everything.
Step 4 - Add some more oil and fry the peas and carrots and fry for a couple of minutes. Then add the big bowl of rice and the green onions to the wok and fry everything for a few minutes, to give it all a nice breath from the hot wok. Add the egg slices and check for seasoning (I always like more white pepper here) and then ladle onto a serving plate.