pilot ep.: fried rice for the swr girlies
fried rice is perfect for using up leftovers (we’re the leftovers wheee)
SERVES: 3–4
PREP TIME: 20–25 mins
COOKING TIME: 15–20 mins
when considering what our first recipe should be, i knew it had to be rice and very quickly decided on fried rice. not only is a version of fried rice a staple across Asian cultures, it takes all the good stuff you’ve got leftover from previous meals, then combines it into a dish worthy of taking centre stage on your table — much like the three of us (lololol, sorry).
this recipe is based on my mother’s version of fried rice. she always made fried rice the day after she’d made roast pork, but I like to cook large cuts of steak (eg, bavette, skirt, or a rolled roast) and then use the leftovers later in the week for a quick meal. many variations are often a bit light on the veg, so mine is chock-full of crunchy carrot, daikon, and garlic shoots.
SPECIAL EQUIPMENT
large wok
spatula or ladle for stir-frying
INGREDIENTS
5–6 tbsp neutral oil (eg, vegetable) for frying, separated
4 medium eggs, beaten
1 large onion, diced finely
5 cm piece of ginger, sliced in 3
2 large scallions (whites only), sliced thinly (reserve dark parts and finely slice on the bias for garnish)
4 cloves garlic, smashed and finely minced
2 large carrots, peeled and diced into 2 cm cubes
½ large daikon, peeled and diced into 2 cm cubes
bunch garlic shoots, cut into 5 cm pieces (about 200–250g)
3 cups cooked, day-old Jasmine OR medium-grain white rice (uncooked, this is equal to 1 cup)
1 cup leftover cooked meat, chopped into small pieces (roast pork, beef, chicken, etc. — omit if you would prefer to keep vegetarian)
table salt, to taste
white pepper, to taste
2 tbsp Shaoxing wine
2 tbsp light soy sauce
1 tbsp dark soy sauce
METHOD
heat a large wok over a medium-high heat with 1 tbsp neutral oil. when hot, add beaten egg and scramble quickly until just dry (will cook further later), then remove to a plate and set aside.
add 1–2 tbsp neutral oil back to wok, and when shimmering, add ginger, scallion whites, and onion. reduce heat to medium-high, and stir-fry until onion is translucent. add garlic and stir-fry until fragrant. Season with table salt and white pepper, to taste.
add carrot, daikon, and garlic shoots, and stir fry together until carrot and daikon are just cooked but still retain some bite. Re-season with table salt and white pepper, if necessary. remove all stir-fried vegetables to a plate or bowl and set aside. discard ginger.
add another 1–2 tbsp neutral oil back to wok, and when shimmering, add your cooked, day-old rice. Using a spatula or ladle, press down on the rice to separate, ensuring to turn frequently so the grains don’t clump together. stir-fry, moving frequently, for 4–5 mins.
add Shaoxing wine, light soy sauce, and dark soy sauce to rice, and stir-fry, making sure to turn the rice and ensure the liquid cooks off as much as possible (it’s okay if it’s a bit sticky, but not sopping wet). add back in the scrambled egg, combining well and breaking it up into the rice, then add back in the cooked vegetables and leftover meat (if using), continuing to stir-fry until everything is well combined and piping hot.
check seasoning and serve immediately, topped with reserved sliced green part of scallions.
NOTES:
day-old rice is best for fried rice (freshly cooked rice is too wet), so make a little extra the day before and tuck it away in the fridge for later
the majority of time spent making this recipe will be prepping and chopping all the veggies — if you have a box veg chopper, this will significantly cut your prep time down. having all your mise en place prepared ahead of time (a French term which means “everything in its place”, ie, all your ingredients prepped and at your fingertips) will make the stir-frying portion extremely speedy
adding a little salt to the onions when stir-frying them helps break them down a bit faster. my top tip is always to season in layers and taste as you go!
light soy sauce is for flavour, whereas dark soy sauce is for colour. If you want your fried rice a bit darker, add a little more dark soy sauce
feel free to mix things up in this recipe and create your own version of fried rice — that’s the beauty of the dish!