The common myth for making fried rice is to use overnight / refrigerated rice. At least that was what my mother (sorry, mom) has taught me since young. It was only over recent years that I discovered the “truth” after consulting with several professional Chinese chefs over a cooking workshop. I am so excited and grateful to them for passing on their invaluable tips. Today, I’m going to do the same and share it with you.
The best way to make the best plate of golden fried rice is to use freshly made warm rice. Especially for making today’s Best Golden Fried Rice. Why? Reason is simple. Nothing can beat the aroma from freshly cooked rice and by using warm rice, it ensures the egg yolks are coated evenly and absorb into each grain of rice.
That way, when you are stir frying your fried rice, each individual grain will be well separated, looking just like the fried rice you would find from Chinese restaurants. One thing you might want to take note is to use a little lesser water from the usual quantity needed to cook the rice.
However, if that is not an option for you, you could try this trick: Sprinkle some water onto cold rice and warm it in the microwave for 30 – 40 seconds. Your rice will be “refreshed”.
Today, we are using easy everyday ingredients found in our pantry – onion, carrot, spring onion and eggs. Feel free to add in your favorite protein (prawns, ham, chicken, etc) or other types of vegetables you fancy. To elevate the taste of the fried rice, I’ve also included a tablespoon of XO sauce. Depending on your preference, you could choose to include or omit it.
I am also relying on this gorgeous 34cm Stainless Steel Wok from Tramontina to get this fried rice job done!
Let’s get started!
300 g freshly cooked rice (I used Japanese rice)
1 medium onion – diced finely
1 small carrot – dice finely
3 egg yolks
2 eggs – beaten
1 tsp tsp sea salt
Few dashes of white pepper
1 tbsp XO sauce
1 stalk spring onion – finely chopped
2 tbsp vegetable oil (I’m using grapeseed)
½ stalk spring onion – sliced lengthwise, thinly (click here for how to make spring onion curls)
Add beaten egg yolks to warm rice and mix until well coated.
Heat up a wok or frying pan and add in 2 tbsp cooking oil.
Add in diced onion and sauté over medium heat until softened and fragrant.
Add in carrot and sauté for another 30 seconds.
Push the ingredients to one side and pour in beaten eggs. If necessary, add a little more oil.
Stir in the beaten eggs with the spatula and add warm rice into the wok.
Stir-fry the rice and loosen up any clumps. Flatten the rice with the back of the spatula so that they are in contact with the base of the wok. The rice will have a bouncy texture.
Add in salt, pepper, XO sauce and mix well. Taste and adjust with more seasoning if needed.
Mix in chopped spring onions and give it a final toss.
Serve on a plate and garnish with more spring onions.
This article was brought to you in partnership with Tramontina.
The Tramontina 34cm Stainless Steel Wok is available at Robinsons The Heeren, Robinsons JEM and Redmart.com. During this GSS period till 16th July 2017, it is available at a promotional price of $84 (usual price $140).