A Perfect -10 Chinese Fried Rice!

Ever wonder why the fried rice that you cook is mushy while the one that you get from Chinese take-out across the street is so light and fluffy? Well, look no further because I have a Perfect-10 Chinese Fried Rice recipe. My recipe gives a light, fluffy and flavourful rice that I am confident you and your guests will go for a second helping without being shy. Let me share some secrets of making the perfect fried rice:

• You must use overnight cooked long grain rice (preferably Thai Jasmine). I repeat: overnight cooked rice is a MUST. So, if you think you want to have a plate of fried rice right away to satisfy your craving...I'm afraid that will not happen unless if you happen to have leftover cooked rice in your fridge
• If you want to add eggs in this dish, you need to make sure that you scramble the eggs until well done before you add in the rice. Adding in rice while your eggs are not fully cooked will give you mushy rice. PATIENCE is the key
• You must use enough cooking oil for fried rice. This will glisten your fried rice without burning them
• Lastly, you need to make sure your pan is really really hot when you cook fried rice. This will give you light and toasty fried rice. If you are not comfortable cooking with high heat, I recommend that you prepare all ingredients ahead and lay them out on your kitchen counter

Skill Level: Easy 

Serves: 4-5

INGREDIENTS: 

• 5 cups cooked Thai jasmine rice, overnight in fridge 
• 1 Chinese sausage (optional) 
• 2 eggs, lightly beaten 
• 1 cup frozen mixed vegetables (peas, carrots, corn, green beans, lima beans) 
• 2 tbsp fish sauce 
• 1 tbsp dark soy sauce 
• 1.5 tbsp light soy sauce 
• 6 tbsp cooking oil
• 2 cloves of garlic, minced 
• 2 dashes of white or black pepper

METHODS: 

1. In a wok or cooking pan, add in cooking oil and Chinese sausages and cook under high heat
2. Once hot, add in garlic and saute until fragrant 
3. Pour in the eggs, let sit for 3 to 4 minutes. Stir until cooked and dry 
4. Add in the frozen vegetables and cook for another 3 minutes
5. Pour in the cooked rice, stir 
6. Add in fish sauce, light soy sauce and dark soy sauce. Stir until rice is uniformly coated with the wet ingredients
7. If you like it hot, you can add in Sriracha hot sauce, black/white peppers
8. Cook for another 5 minutes or until you hear some "toasted popping" sounds from your pan. That tells you that your rice is toasted and it's time to turn off the pan 
9. Serves hot with cucumbers if you like