If you substantially increase the veggies, reduce the quantity of rice, otherwise there won’t be enough sauce. I’ve also been known to increase the veggies in this – and for a super speedy version, to even use frozen diced veggies. I swap out the prawns for whatever other proteins I have on hand, or leave it out. This recipe that I’m sharing with you today is how I make it as a usual midweek meal, hence why it has bacon in it rather than Chinese sausage. That’s the real deal! So don’t stress if you get burnt bits! Next time you get takeout, notice how the fried rice has a distinct mild char flavour. Unless, as with #1, you are trying to make Stewed Rice.Ĭhar flavour is authentic. Keep it moving! Stir fry, stir fry, stir fry! Don’t let your ingredients sit still for a second!ĭon’t overcrowd. Even in a large home wok, 4 cups of rice is the max. So have everything lined up and ready to throw into the wok! Get everything prepared. Once you start cooking, it comes together fast. Get that wok or skillet stinking hot and cook it hard and fast! It’s the secret ingredient that makes this into a fried rice that really does taste like what you get in restaurants. Or keep bags of cooked rice in the freezer – that’s what I do!Ĭhinese cooking wine is key. If you don’t have day old rice, you can cook rice, spread it on a tray then refrigerate to speed up the process (about 1 1/2 hours). Unless you’re trying to make Stewed Rice, not Fried Rice … □ĭay old rice is best. Fried rice is not meant to be sticky and the only way to achieve that is with cooked rice that’s been refrigerated overnight. This adds moisture to the rice which goes against the very core of what the texture of fried rice should be. (I really wanted to say 10, but I can only think of 8 key ones.) So here are my 10 8 commandments for making a great (proper!) Fried Rice. While I give much concession to the additions, the thing you cannot skimp on is the sauce! The sauce has to be right – and it isn’t just soy sauce and chicken broth! Because even in China, and certainly in Chinese restaurants around the world, it’s clear that there are no hard and fast rules about what should be in a fried rice. So this recipe I have for you today is not so much about exactly what should be in the Fried Rice. And as someone who has bought, cooked and eaten Chinese Sausage, I can assure you that bacon brings a very similar salty / oily / meaty pop to fried rice.Īnd as someone who has eaten a lot of fried rice in her time, here in Sydney, in China, Hong Kong, the US and London, I can also tell you that I’ve seen a fair share of fried rice made with bacon and even with ham! Authentic Chinese restaurants make Fried Rice with Chinese Sausage. I’m betting that the vast majority of readers have never bought or cooked Chinese Sausage before.īut you know what? Kylie Kwong says bacon is ok. In fact, it’s the alternative in her recipe to Chinese Sausage. “That’s not authentic!”, you may be thinking.Īnd that’s true. The first thing some might notice is that there’s bacon in this Fried Rice. I learnt how to make proper Chinese Fried Rice from Australia’s most well known Chinese chef, Kylie Kwong! It takes more than soy sauce to make a proper Chinese Fried Rice, just like what you get at Chinese restaurants.
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