Fry Rice 101

If you looking a job as a chef in China. They will ask you make nothing else but fry rice. It's all about how well you know the ingredient, when you add in the pan, and the most important part is how you control the " heat" . Good fry rice should be coated with just right amount of oil, but no extras grease on the bottom of plate. Rice need to be light and fluffy. If you add the sauce, the color should be even coated too. If you are expert the aroma will be there for you before you tasted. It look very simple but very challenge. Don't worry, we are not looking a job for chef, just have fun with it because every mom make it too.

Preparation time: 2 minutes.

Cooking time: 10 minutes.

Serve: 2 people.

 

Ingredient:

 

1.  4 cups of left over cooked rice, cold or chill in the zip bag and separated.

 

2.  3 eggs beaten.

 

3.  3 scallion diced, separated the white and green part.

 

Flavor:

 

1.  3 tablespoon soy sauce.

 

2. Salt, and lots of white pepper.

 

3.  Vegetable oil.

 

*Use non-stick pan is good for beginner, also will be light on oil.

 

*Have oil handy by the side. Add in little by little when you see the bottom of pan is getting dry during the whole cooking process.

 

*Flat wood speachler is a good tool for stir all the ingredient and keep away from stick an burn  from the bottom of pan.

 

Heat the pan hot,  add in the oil lightly enough coated the bottom of saute pan,  add in white part of scallion, saute until the fragrant comes out, pour in the egg, keep stirring, makes sure the egg will be dry and fluffy. Go in with rice, well mix together, bring rice bake to hot, then add in soy sauce from the side of pan. ( When the soy sauce hit the hot pan which create better aroma to the dishes.) Mix well again.  The rice should be all golden brown even coated with all ingredients.  Kill the heat, check the salt level, sprinkle lots White pepper and green part of scallion. Stir well and serve.

 

*  Stir fry is a dry heat cooking meths, just remember all the ingredient you add in should be dry or cook it off the extract water, otherwise it will effect the rice and turn rice saggy.

*  Ones you control the water and heat you can add anything you like.

Sausage and pineapple, beef and green bell pepper are very popular in Taiwan.