Every Chinese banquet needs a great fried rice. Tender grains, a smoky flavour from the wok, and pops of creamy egg… wow, this is a side dish legends are made of.
2 tbsp vegetable oil
1 onion, diced
4 garlic cloves, roughly chopped
2 eggs, lightly whisked
3 cups cooked Jasmine rice*
2 tbsp Chinese soy sauce
3 spring onions (scallions), finely sliced
- Heat 2 tablespoons of the vegetable oil in a wok or large frying pan over high heat. Add the onion and garlic and stir-fry for half a minute or until just softened.
- Then push everything to one side and add the egg to the empty side. Use a spatula to move the egg around so that it forms a thin omelette. Once the egg is almost set, break it up and mix it into the other ingredients. Add the rice, soy sauce and spring onion, then stir-fry until well combined.
How do you cook rice for fried rice?
Ah, the age-old question: how to cook rice when making fried rice! Lucky for you I’ve got the goods so you can enjoy all your favourite fried rice recipes . The secret is all in the prep and the water to rice ratio, which is 1:1. Because you want the rice grains a little drier for fried rice, you want to add an extra ¼ cup of water to the pan – and this stays the same no matter how much long grain rice you’re using. So 8 cups of rice would be 8¼ cups of water. Also, try to use day-old rice as it’s much better.
What is jasmine rice?
Jasmine rice, also known as fragrant rice, is a variety of long-grain rice that is predominantly grown in Thailand, Laos, Vietnam and Cambodia. It has a distinctive aroma and a sweet and nutty flavour that makes it different to other types of rice. Why is it called jasmine rice? Well, it’s actually not because it smells like the jasmine flower – it’s because it’s the same colour as it. It’s quite similar to basmati rice, but is much more delicate in consistency.
