What is so special about this humble fried rice?! We walked into this busy Malaysian restaurant for Sunday brunch. People cram into this tiny space hoping to get one of the very few tables so they can eat. The fried rice dish is on practically every table. It seemed inevitable and I was ready to be impressed.
It was an instant wow moment. How could a simple fried rice taste so good?! My curiosity got the better of me, so I went and asked… Here we go, the ultimate secrets from the kitchen to replicate this simple yet wonderful dish, if it is not exactly the same, but very close.
- Turn the stove to the highest heat possible
- Plenty of eggs, the ratio is about two eggs for each small bowl of rice
- Break eggs while cooking instead of whisking them to maximize the egg flavor
- Don’t stir too much, wait for 20-30 seconds until a light golden crust forms and add about one or two tablespoon of chicken stock to keep moist
Fried Rice
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Serves: 2
Ingredients
- 400g cooked rice
- 1/2 onion, finely chopped
- 2 cups of frozen mixed veggies, thawed
- 10 prawns
- 4 eggs
- 1/2 cup soy source
- 1 cup chicken stock
- 1/2 cup oil
Instructions
- In a non-stick pan over medium heat, add oil and prawns, cook until they turn pink. Set the prawns aside.
- Turn the heat to the highest, add onion to the remaining oil and cook until they are slightly brown.
- Add the eggs,break the egg yolks and stir fry until they are semi-cooked.
- Add the rice, veggie mix, soy source and mix well. Stir every 30 seconds or more for a light golden crust forms and add about one or two tablespoon of chicken stock to keep moist. Cook for 5-10 mins depends on your highest stove temperature.
- Turn off the heat and stir in the cooked prawns and serve.
Serving size: 2
Can I ask what kind of rice you use and what do you think the best way of cooking it is? Thank you!
Long-grain rice is better for fried rice as they won’t stick together too much.