Executing an authentic fried rice is imperative to every Asian kitchen. Legend has it that daughter-in-laws were disowned because they couldn't do it right.
Every family loves a version of this dish and I'll tell you the secret: It's in the dry texture of a day old jasmine rice and there needs to be a 'burnt' smell the Chinese describe as wok-hei. The rest is what you put in it and the fiery dance of umami that creates the perfect fried rice.
Now, to start you need good quality cookware, for this I used the RACO Minerale 32cm Open Stirfry with Helper Handle that is designed and created in Italy. Goodness I was pretty impressed with how much little oil I needed and how the stirfry heats up so evenly that I only had it on medium heat the whole time. A big contrast to high heat Chinese cooking.
- 1.5 cups of overnight rice
- 1 x chopped medium onion
- 1 x tablespoons chopped garlic
- 1 x chopped medium carrot
- 1 cup of chopped mushrooms
- 2 teaspoon of white pepper
- 1 tablespoons of rice bran oil
- 1/4 cup of soy sauce
- 1 teaspoon white pepper
- 4 x eggs, whisked
- Dash of pepper
- Dash of sesame oil.
- 6 x large cooked tiger prawns, shelled and halved
- 1 x tablespoons of wild salmon caviar (if you are feeling fancy!)
- Fluff rice and set aside.
- Heat stir-fry on high heat for 2 mins then reduce medium heat and add oil.
- Add onion and garlic, sauté for two mins then add the rest of the vegetables and fry for 3 mins.
- Push the cooked vegetables to the north of the wok and gently pour the omelette solution in the south side of the pan and turn the fire down to low while stirring the egg.
- Once the eggs are 80% cooked, turn up the heat to medium and stir in the rice and give a good stir, add all seasoning. Mix well.
- Finally for the wok-hei 'charred' smell, leave the wok on low heat and let sit for 3-5 mins to let the rice caramelise.
- In a rice bowl, place the prawns in and fill it compact with rice.
- Tip it onto a plate and spoon the caviar to finish off.
- Serve immediately.