炒饭

Updated at: Thu, 17 Aug 2023 00:06:00 GMT

Step 1

Tips: if using vege at all, finely chop and keep usage to the minimum, esp those that tend to sweat like celeries. Use at most 1 stalk! For easily done vege, put in after sauce and egg, in the last moment. Otherwise put right before egg, or even before rice (like 芥蓝).

Step 2

Use overnight rice. If frozen, let defreeze in refrigerator. Use hand (dipped into cold water to prevent sticking) and break rice into loose grains. (Tip: rice from Chinese takeout works pretty well)

Step 3

Heat oil on high. Salt and beat eggs to incorporate air. Put in oil, let set, turn off fire, tilt pan to let more liquid touch the pan, stir a little to break into chunks roughly and get out when some still not set.

Step 4

Stir fry garlic and part of green onion on medium. Lightly salt and pepper.

Step 5

Stir in finely chopped 豆豉鲮鱼, stir fry, then put in 2 tbp of 豆豉

Step 6

Stir fry with rice in wok on medium high/high. Wait until rice distinct, cooked through and wok smoking.

Step 7

(Don’t do this if using 豆豉鲮鱼). Stir in mixed sauce and sugar along edge of pot and incorporate well.

Step 8

Stir in eggs and break down quickly with chopsticks into small pieces. Incorporate well with sauce.

Step 9

Garnish with green onion and sesame oil.

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