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Chinese fried rice
Chinese fried rice
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Prep Time:
200 minutes
Cook Time:
20 minutes
Total Time:
220 minutes
Authentic Chinese fried rice with fragrant lup chong.
Ingredients:
  • 300.00 gm white long-grain rice
  • 3 eggs
  • 2 tsp sesame oil
  • 13.80 gm peanut oil
  • 5 (30g each) dried Chinese pork sausages, thinly sliced (see note)
  • 3 green onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 long red chilli, finely chopped
  • 42.00 gm salt-reduced soy sauce
  • 24.40 gm oyster sauce
  • 125.00 ml frozen peas, thawed
  • 1 long red chilli, deseeded, thinly sliced lengthways, to serve
Instructions:
  • Prepare the rice according to package instructions using the absorption method until tender. Line a baking tray with parchment paper, spread the cooked rice evenly on the tray, allow it to cool to room temperature, then cover and refrigerate for 3 hours.
  • Whisk eggs and half of the sesame oil together. Heat a wok over high heat and add 1 teaspoon of peanut oil, swirling to coat the wok. Pour in one-third of the egg mixture, swirling again to coat the wok. Cook for 1 minute until just set, then transfer to a board, roll up, and thinly slice. Repeat this process two more times with the remaining peanut oil and egg mixture.
  • Sauté sausage and onion in a wok until sausage browns. Toss in garlic and chopped chilli until fragrant. Mix in rice, soy sauce, oyster sauce, peas, and sesame oil. Heat through. Garnish with egg and sliced chilli. Serve.

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