Chinese Recipes
The Authentic Egg Fried Rice
Ingredients:
The Authentic Egg Fried Rice
Ingredients:
 |
1 - 1 1/2 cups cooked white rice
2 spring onions, finely chopped
Salt to taste
Pinch of pepper
2 garlic cloves, crushed
2 beaten eggs
1 cup of pork, cut into strips
3 tablespoons chicken stock
1 small carrot, very finely sliced
2 tablespoons soy sauce
1 cup pork, cooked and cut into strips
1 tablespoon oyster sauce
touch of sesame oil
ground nut or peanut oil for frying
2 spring onions, finely chopped
Salt to taste
Pinch of pepper
2 garlic cloves, crushed
2 beaten eggs
1 cup of pork, cut into strips
3 tablespoons chicken stock
1 small carrot, very finely sliced
2 tablespoons soy sauce
1 cup pork, cooked and cut into strips
1 tablespoon oyster sauce
touch of sesame oil
ground nut or peanut oil for frying
Preparation:
1. Make sure the rice has been cooled in the fridge before starting, break up the grains and set to one side.
2. Heat wok to high and add the beaten eggs - with a pinch of salt added - along with a small amount of the chopped spring onions. Add to the wok and allow to set until the mixture becomes an omelette.
3. Remove the egg mixture and cut into pieces.
4. Add oil as required (about 1 to 2 tablespoons), fry the garlic and remove before it turns brown. This has the effect of flavouring the oil, so try and leave as much in the wok as possible.
5. With the wok still on high heat, add the carrots, pork and the rest of the spring onions. Keep the mixture moving and stir fry for about 1 minute before adding the chicken stock and soy sauce.
6. Stir fry for a further 2 or 3 minutes, and add the sesame oil.
7. Add the oyster sauce and stir fry well.
8. Add the rice and stir fry with the rest of the mixture. Make sure everything is mixed through evenly to ensure maximum flavour. Stir in the omelette slices, or if preferred, serve over the top.
2. Heat wok to high and add the beaten eggs - with a pinch of salt added - along with a small amount of the chopped spring onions. Add to the wok and allow to set until the mixture becomes an omelette.
3. Remove the egg mixture and cut into pieces.
4. Add oil as required (about 1 to 2 tablespoons), fry the garlic and remove before it turns brown. This has the effect of flavouring the oil, so try and leave as much in the wok as possible.
5. With the wok still on high heat, add the carrots, pork and the rest of the spring onions. Keep the mixture moving and stir fry for about 1 minute before adding the chicken stock and soy sauce.
6. Stir fry for a further 2 or 3 minutes, and add the sesame oil.
7. Add the oyster sauce and stir fry well.
8. Add the rice and stir fry with the rest of the mixture. Make sure everything is mixed through evenly to ensure maximum flavour. Stir in the omelette slices, or if preferred, serve over the top.
No comments:
Post a Comment