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 Thai Fragrant Jasmine Rice
2 Eggs, lightly beaten
1 spring onion / scallions chopped
Handful of fresh coriander / cilantro chopped
1 clove garlic chopped
1 cm thick piece of ginger in large slices
White cabbage, finely shredded. As much as you want! (I did about 2 large handfuls)
8 ounces or 250 g raw minced beef, pork, chicken, soya (or you can use any left over cooked ham, chicken, pork etc cut into cubes)
1 Tablespoon Vegetable oil
2 teaspoons cornflour
1 to 1 1/2 tablespoons light soy sauce
1 tablespoon oyster sauce
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chicken stock powder
2 tablespoons water
Stir the above ingredients together in a bowl. Add to the raw meat or if using cooked left over meat, keep until step 12 below.
1 Tablespoon Chinese rice wine (keep separate from rest of ingredients)
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.
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 everytime!
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. If you are using raw meat, combine ALL the sauce ingredients above EXCEPT for the rice wine into the meat and mix in well.
**If you are using cooked meat, keep the sauce in a bowl until you get to step 12 .
4. Wash, chop, shred whatever ingredients you have chosen and have them all laid out as in the photo ready for wok time.
5. 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.
6. 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.
7. When it is nearly set, use your spatula and slice the egg into bite sized pieces. See photos.
8. 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.
9. Using the same wok from the egg (no need to wash it) on a medium heat, add the pieces of ginger and stir fry the raw meat, then add the shredded cabbage and chopped garlic. Fry until the meat is cooked and the cabbage is soft enough for your liking. Now check on the rice. It should be ready now.
Add any other ingredients you have chosen, such as ham, bacon, chopped chicken, peas, corn etc.
10. Loosen the rice in the bowl / cooker. It should be light and fluffy and smell absolutely delicious!
11. Add the rice to your wok and mix in well. I find it easiest to use chopsticks in one hand and a spatula in the other to toss and stir the ingredients, but if you’re not an expert yet with the chopsticks, two spatulas also works well!
12. Once the rice is fully combined, turn the heat right up on your wok, add the eggs back in, and if you have sauce because you didn’t already marinade raw meat with it, (that is, you are using cooked meat or just veg), add it now, and stir like crazy so the bottom doesn’t burn!
At this point, if you are using ‘soft’ vegetables like beansprouts,iceberg lettuce (shredded), you need to add now. The lettuce will shrink so don’t panic if you wonder how all your lettuce will fit in the wok!
13. Add the Chinese rice wine (at this point take note of the smell when you add the wine, tell me if you liked it!).
Add the spring onions, cilantro and do one more stir crazy.
When you serve up, pick out those big pieces of ginger when you come across them. They aren’t so nice to eat in this way.
14. Switch off the wok and smile. It’s all over and you can now taste your very own fried rice!