Chinese Fried Rice

Recipe No.: W-30

InternationalChinese30 minServes 4

Fried rice in China is a practical way to use yesterday's rice, fried in a wok over high heat with egg and vegetables to pick up the light smoky aroma called wok hei. It is said to come from Yangzhou around the Sui dynasty (roughly the 6th century), but its history is not clearly documented. This version uses chicken in place of the usual char siu, and needs no Shaoxing; if you avoid even the trace alcohol in brewed soy sauce, choose a halal-certified one.

Origin of the dish: China — Styles vary from region to region

Ingredients for Chinese Fried Rice

• For the rice
• 4 cupscold day-old cooked jasmine rice (about 600 g)
• For the stir-fry
• 200 gchicken breast, cut into small 1 cm dice
• 1 tsplight soy sauce and ½ tsp cornstarch for the marinade
• 3eggs, beaten with a pinch of salt
• 1small carrot, cut into 5 mm dice
• ½ cuppeas (about 80 g)
• 4scallions, sliced, whites and greens kept separate
• 3 tbspneutral vegetable oil
• For the seasoning
• 2 tbsplight soy sauce
• ½ tspground white pepper and salt to taste
• 1 tsptoasted sesame oil

Method

1. Break up the cold rice with your hands until the grains separate, and toss the chicken with the soy sauce and cornstarch; leave 10 minutes.
2. Blanch the carrot in boiling salted water for 2 minutes, drain, and set aside with the peas.
3. Heat a wok over the highest heat until lightly smoking, add 1 tbsp oil and the chicken and stir-fry 2 to 3 minutes until cooked, then remove.
4. Add another tablespoon of oil, the scallion whites, carrot and peas and stir 30 seconds, then push to one side.
5. Add the remaining oil to the empty side and pour in the eggs; let set 10 seconds, then scramble until about 80% cooked.
6. Add the rice immediately and toss vigorously for 2 minutes until every grain is coated in egg and hot.
7. Add the soy sauce, white pepper, salt and chicken and toss 1 minute, then take off the heat and add the sesame oil and scallion greens.
8. Serve immediately while hot.

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