fried rice w/ everything
Servings: 8
ingredients:
- 1000-1200 g cooked rice
for the eggs:
- 4 eggs
- 1 tsp peanut oil
for the vegetables:
- 2 spring onions
- 4 carrots
- 100 g mushrooms
- 200 g peas (frozen)
- 1 piece of ginger (about thumb size)
- 2-3 cloves of garlic
- 1 tsp 5-spices mix
- 1 tbsp light soy sauce
- 1 tbsp peanut oil
for the seafood:
- 150 g shrimps (frozen)
- 1 spring onion
- 1 tbsp oyster sauce
- 1 tbsp peanut oil
for the meat:
- 150 g chicken breast
- 120 g ham
- 1 spring onion
- 1/2 tsp curry
- 1/2 tsp curcuma
- 1 tbsp light soy sauce
- 1 tbsp peanut oil
for the finishing:
- 2 tbsp peanut oil
- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 5-6 tbsp white wine / dry sherry / shaoxing wine
- 2 tbsp dark sesame oil
- salt & pepper to taste
equipment:
- a wok or a big pan
how to:
for the eggs:
- Whisk the eggs & fry them like scrambled eggs in peanut oil.
- Set aside.
for the vegetables:
- Trim & chop all the vegetables.
- Mince the ginger & the garlic.
- Fry the vegetables for some minutes in peanut oil & add the soy sauce as well as the 5-spices mix.
- Set aside.
for the seafood:
- Let the shrimps defrost & pat them dry.
- Chop the spring onion.
- Fry shrimps & spring onion for some minutes in peanut oil
- Add oyster sauce.
- Set aside.
for the meat:
- Chop the spring onion, the chicken breast & the ham.
- Fry the spring onion & chicken breast in peanut oil until the chicken is well done.
- Add spices & soy sauce.
- Add ham.
- Set aside.
for the finishing:
- Reheat the cooked rice in the microwave.
- Add peanut oil, vegetables & about 1/3 of the cooked rice to a preheated wok & stir.
- Add soy sauces & wine & stir.
- Add meat & another 1/3 of the cooked rice & stir.
- Add meat & rest of cooked rice & stir.
- Add seafood & scrambled eggs & stir.
- Finish w/ sesame oil & stir for a last time.
- Add salt & pepper to taste - if really necessary.
Notes
Prep Time: includes all the chopping & frying ...
About 90 min is rather generous: you can do a lot of action in parallel or rely on existing ingredients lounging in your fridge e. g. cooked & fried vegetables, leftovers of chicken breast ... Cooked rice: 100 g cooked rice are 25 g uncooked rice i. e. it’s always 4x from uncooked rice to cooked rice.
You may adapt the amount of rice to add to your fried rice. If you like more rice in it feel free to add more (i. e. go for the 1200 g!) Frying: I used a nonstick pan for frying the eggs, the vegetables, the meat & the seafood. You may also use a wok for all the action before combining everything into fried rice. Finishing: Use as much wine as you think is necessary - you may also add some water if you think it’s getting too sticky! Ingredients: In general you may drop some of the ingredients ... it’s also a fried rice w/o meat or w/o seafood or w/o eggs ... You may store the fried rice in the fridge at least for up to 3 days. You may freeze your fried rice; when defrosting use the microwave.
About 90 min is rather generous: you can do a lot of action in parallel or rely on existing ingredients lounging in your fridge e. g. cooked & fried vegetables, leftovers of chicken breast ... Cooked rice: 100 g cooked rice are 25 g uncooked rice i. e. it’s always 4x from uncooked rice to cooked rice.
You may adapt the amount of rice to add to your fried rice. If you like more rice in it feel free to add more (i. e. go for the 1200 g!) Frying: I used a nonstick pan for frying the eggs, the vegetables, the meat & the seafood. You may also use a wok for all the action before combining everything into fried rice. Finishing: Use as much wine as you think is necessary - you may also add some water if you think it’s getting too sticky! Ingredients: In general you may drop some of the ingredients ... it’s also a fried rice w/o meat or w/o seafood or w/o eggs ... You may store the fried rice in the fridge at least for up to 3 days. You may freeze your fried rice; when defrosting use the microwave.