Recipes - Chinese

Oriental Fried Rice
oriental fried rice


This classic fried rice dish is quick and easy to make. The trick is to have leftover white rice that was kept in the refrigerator overnight. The moisture content of overnight rice evaporates which allows the rice to loosen up and not stick to each other thus, making the fried rice extra fluffy. This one-pot fried rice is aromatic and flavourful as it is mixed with soya sauce, oyster sauce and filled with luncheon meat, egg and vegetables.
Cooking Time: 15mins - 30mins
Serves:2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese









Ingredients:

3 tbsp oil
3 cups (cooked rice)
2 eggs (beaten)
100g luncheon meat (chopped into small cubes)
1 small onion (finely diced)
¼ cup snake beans (finely diced)
1 carrot (finely diced)
1 tbsp oyster sauce
1 tbsp light soya sauce
white pepper (to taste)
2 spring onion (diagonally sliced, to garnish)




Steps:
  1. Heat wok and add oil and diced onion, stir fry for a couple of minutes until fragrant. Add beaten eggs and let it set slightly before scrambling it to break it up.
  2. Add diced luncheon meat, diced carrots and snake beans, stir fry until fragrant. Add in rice, breaking up any big chunks with the back of the spatula.
  3. Season with white pepper, oyster sauce and soya sauce. Stir through. Taste test and adjust taste to personal liking. Sprinkle with spring onion and serve hot.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.


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Oriental Fried Rice

Oriental Fried Rice

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This classic fried rice dish is quick and easy to make. The trick is to have leftover white rice that was kept in the refrigerator overnight. The moisture content of overnight rice evaporates which allows the rice to loosen up and not stick to each other thus, making the fried rice extra fluffy. This one-pot fried rice is aromatic and flavourful as it is mixed with soya sauce, oyster sauce and filled with luncheon meat, egg and vegetables.

Cooking Time: 15mins - 30mins
Serves: 2
Total time: 30mins - 60mins
Course: Main
Cook Method: Stir-Fry
Cuisine: Chinese
Ingredients

3 tbsp oil
3 cups (cooked rice)
2 eggs (beaten)
100g luncheon meat (chopped into small cubes)
1 small onion (finely diced)
¼ cup snake beans (finely diced)
1 carrot (finely diced)
1 tbsp oyster sauce
1 tbsp light soya sauce
white pepper (to taste)
2 spring onion (diagonally sliced, to garnish)

Instructions
  1. Heat wok and add oil and diced onion, stir fry for a couple of minutes until fragrant. Add beaten eggs and let it set slightly before scrambling it to break it up.
  2. Add diced luncheon meat, diced carrots and snake beans, stir fry until fragrant. Add in rice, breaking up any big chunks with the back of the spatula.
  3. Season with white pepper, oyster sauce and soya sauce. Stir through. Taste test and adjust taste to personal liking. Sprinkle with spring onion and serve hot.

Recipe by The Food Affectionist by Lillie Giang – Asian Inspired Cooking classes in Melbourne – all hands on experience with a balance between cultural & culinary experience.

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