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.
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)
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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