The real secret to successful fried rice is to use “day old” cooked rice. Either make extra the night before, or cook it in the morning and leave in the fridge till evening. Fresh rice becomes sticky and wont fry. This meal takes only minutes to prepare and not much longer to cook, so it’s a great weeknight standby.
2 cups of long grain white rice cook and leave for 8 hours or overnight
2 tbsp sesame oil
3 rashers of bacon, or a finely sliced ham steak, a cup of shrimps, beef schnitzel, pork mince … whatever meat you have to hand
1 tsp chicken stock powder dissolved in ½ cup water
2 tbsp dark soy sauce
½ tsp salt
1 ½ cups frozen mixed vegetables, peas or finely diced fresh veg
1. Spray the inside of a Wok or large frying pan with cooking spray. Add a teaspoon of the sesame oil and heat. Break the eggs into a bowl and whisk lightly. When the oil is hot, pour the eggs into the pan, tipping it to spread them out into a thin pancake. Cook until the eggs are set then lift the pancake out, roll it up and set it aside.
2. Add another few drops of the oil to the pan and add the bacon or whatever meat you are using. Stir fry till cooked then add some more oil and the rice. Stir frequently being sure to scrape the base of the pan to prevent sticking. When some of the rice is starting to crisp a little mix in the soy sauce, salt and stock and continue to cook.
3. Add the vegetables and continue to stir fry until they are piping hot. Finely slice the egg pancake and scatter into the pan.
Cooks tip: If using shrimps or other seafood, cook lightly, and then remove from pan, return them to the mixture just before serving to prevent over cooking. Leftover rice freezes well so keep some in the freezer to make this easy dish.