Make some delicious Garlic Fried Rice! I make this often, it’s quick, easy and of course super tasty!
I often make this recipe because it’s simple, inexpensive, a good way to fill your belly, versatile because you can choose what ingredients you want to add, and it’s also a great dish to put in a food flask if you do outdoor work, or you’re going on a road trip.
My mother used to make it for me in the morning, put it in a food flask and I would take it to school for my lunch in the winter. It was lovely and warm, and of course all my school friends were most jealous of the smells coming from my flask!
2 cups or 400 g Left over Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
1 spring onion / scallions chopped
5 – 6 Cloves Minced Garlic
1 cup or 200 g frozen peas
1 Tablespoon Vegetable oil
1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce (optional)
2 teaspoons sesame oil
Stir the above ingredients together in a bowl.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)
NOTE: The sauce combination I use is not salty, but if you wish for a saltier flavour you can add an extra dash of soy sauce when you have served the dish. It’s always a personal preference as to how much soy sauce you add to a recipe, but I don’t like salty food, so I always add less and then people can help themselves later if they wish.
1. First off is to get the rice cooked. If you’re not using up left over rice, cook a fresh batch. I always use a rice cooker to steam the rice, but if you don’t have one, try steaming rice in a bowl, in a steamer. This will take about 20 minutes or so.
TIP: To work out how much water to add to the rice, put your thumb into the rice, letting it touch the surface of the rice and add the water so the water level should come halfway up to the FIRST crease on the inside of your thumb. Not very scientific I know, but that’s how I was taught and it works every time!
2. If you’ve followed any of our recipes before then you know what comes next……Get all your ingredients ready whilst you’re waiting for the rice to cook.
3. Wash,chop,shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
4. Add 1 tablespoon of vegetable oil to your wok. Allow to heat then add the beaten egg. Please note I have not added salt or pepper as the sauce contains seasonings.
5. Let the egg spread in the wok and when it is starting to set, turn over, like an omelette, and cook the other side. Try not to let it go brown. if it s too hot, turn the heat down.
6. When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos.
7. Scoop out the egg pieces and return them to the bowl you used to beat the eggs in. They will be added back at the end.
TIP: Don’t overcook the egg at this stage or it will end up rubbery and chewy. The egg will continue to cook once you add it to the rice at the end.
8. Using the same wok from the egg (no need to wash it) on a medium heat, add the rice/ Using your spatula, break up the rice and spread it in the wok. Then add the garlic and peas. Mix everything very well until hot.
Add any other ingredients you have chosen, such as ham, bacon, chopped chicken, corn etc.
9. Add the sauce, EXCEPT for the Chinese Rice Wine, and stir like crazy so the bottom doesn’t burn!
10. When everything is all combined with the sauce, add the egg, stir and then add the Chinese Wine and enjoy the smells! Combine well, making sure the heat is on high to burn off the alcohol from the wine.
11. Serve! You may wish to add extra soy sauce to taste as I don’t use much in the recipe. If you like salty, then add more when you serve, or let the diners add extra themselves. Enjoy!
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