Monday, March 16, 2009

Cantonese Fried Rice

What would you do if you had left over white rice? Well for me, it becomes another dinner dish the next day, fried rice. What works best for cantonese fried rice (or any other type of chinese fried rice for the fact) is one day old white rice. I guess if you used a day old rice, the individual rice grains would be dried out and hardened slightly. So when you fry the rice, it won't stick together and end up being lumpy. A good looking plate of fried rice should have individual grains and only then would it be tasty and presentable.

Ingredients used in fried rice are greatly varied. They can include eggs, poultry and meat (chicken and pork), prawns, vegetables (carrots, bean sprouts, celery, peas, corn), spices and peppers, and soy sauce. I'm guessing that the name "fried rice" comes from the fact that the rice is fried in a wok. However you can use a deep fying pan which will work just as well. Fried rice is popularly eaten either as an accompaniment to another dish, or as a course by itself. Popular garnishes include fried shallots, sprigs of parsley, carrots carved into intricate shapes or sliced chili sprinkled on top of the heaped rice. Many food stands found on the streets across Southeast Asia will serve fried rice on the spot expecting the customer to choose which garnishes to add.

My own version of Cantonese Fried Rice has incorporated quite a number of short-cuts and can therefore be dished out in no time at all. Just remember to cook extra white rice the next time round when you are having a meal.

Cantonese Fried Rice
(serves 4)


3 each eggs, lightly beaten
1 large onion, diced into cubes
1 1/2 cups frozen mixed vegetables
1 cup bean sprouts
1 cup sliced mushrooms
6 to 8 cups (depending on how hungry you are) cooked fluffy rice, cold
1 large can luncheon meat, diced into cubes (you can substitue with any chicken, pork or prawns. If you are game, you could also use chinese sausages or BBQ pork, even tastier)
4 Tbsp vegetable oil
Small bunch of green onions, sliced finely
Salt, soy sauce and white pepper to taste


1) Heat up 1 Tbsp of oil in work. Add the eggs and scramble over a high heat, stirring constantly until eggs are cooked. Remove from pan and hold for later.

2) Add the remaining oil to wok and heat until oil begins to smoke.

3) Add the cubed luncheon meat and cook until lightly brown. Then add in the onions and fry for about 1 minute. Add the frozen vegetables/mushrooms and cook another minute.

4) Then add in all the rice and stir to mix for about 1 minute. Add a pinch of salt, soy sauce and pepper. Taste as you are frying and if needed, add more seasoning. Cook the rice for about 4 - 5 minutes, ensuring that everything is mixed thoroughly.

5) Finally add the bean sprouts and scrambled eggs and stir to mix. Cook for 1 minute.

6) Place rice in serving dish, sprinkle with green onions and serve immediately. You can serve the rice with sliced fresh chillies dipped in some soya sauce. (We usually eat our fried rice with bottled chilli sauce or local sambal)


Helene said...

The rice looks fantastic! Perfect for our next meal as we have a lot leftover from yesterday's dinner!

Anonymous said...

I have rice leftovers too - thanks for a great idea! Wonderful recipe!

Edith said...

We are die hard fried rice fan. I love mine coated with beaten eggs.

Salt N Turmeric said...

Funny that you posted this today. This is what Im making for dinner later. lol.

I love chinese fried rice with lotsa white pepper and cut red chili in sweet soy sauce.

gaga said...

What perfectly cooked fried rice, it's gorgeous!

Pam said...

Simple, delicious and full of flavor.

Joie de vivre said...

Jo, this looks wonderful! I didn't know the tidbit about the old rice...I only know I don't like fried rice as much when I use fresh rice. That is so interesting about how the grains separate, I had never thought about that before.

Snooky doodle said...

oH Ilove cantonese fried rice. delicious

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