I remember that I found a big bowl of leftover cooked rice in the rice cooker when I was home alone, hungry. Suddenly I felt so determined that I wanted to make food for myself. I was 13 and have never cooked in my life before. But during that time I have seen enough Hong Kong TV shows that teach people how to cook at home, and there was this particular dish called ‘golden fried rice/ 黄金炒饭’ which has brought many awards to the main character in the TV shows. His secret of the perfect fried rice is to make sure that every rice grains is coated with eggs, which are fried in a highly heated wok until they started to jump at the edge of the wok pan. So that every single rice grains is separated and firm that gives a nice flavour of egg and texture to the dish.
I’ve got so inspired and determined just out of a sudden. I was literally shivering while lighting up the gas stove as it was my first time. But somehow magic happened, I made the perfect fried rice! The process was smooth and trouble-free. I didn’t know that my fried rice was good until all my cousins came home and ate it and then wondered who has made it. They could not believed that it was me since I have never cooked. But one thing is for sure that I have got some talents as a 13 year old. 😉
Through years I have learned to make many types of fried rice. Basically it is like making spaghetti, you can put whatever you want with it. But I have found out that the best ones are those with the simplest ingredients. And this recipe is really easy that even a 13 year old can do. It is almost exactly the same recipe like I did back then except this time I have added broccoli and chilli to give some colours. 😀
400g overnight cooked rice
2 cloves garlic, minced
1 onion, sliced
2 Chinese sausage / Vegan sausage, sliced (optional)
2 organic eggs
4 tbsp good quality soy sauce
1/2 tsp white pepper
100gram broccoli florets (optional)
1) Heat up 2 tbsp of peanut oil in wok pan, fry garlic until golden brown. Add in sausage, onion, broccoli and stir-fry for a couple of minutes.
2) Add in rice, break to separate it gently and mix well with all the ingredients inside the wok. Make a well in the middle and break in the eggs. ( Make sure to turn the heat to the highest) Stir very quickly to coat all the rice grains with eggs.
3) When you see that the rice has absorbed all the moisture of the eggs, gradually stir in the soy sauce and white pepper. I added 2 tbsp at a time to avoid getting the rice too moist. Taste accordingly to your preference by adding more or less soy sauce.
3) Stir fry for another 5 minutes or so until the rice grains are ‘jumping’ at the edge of the wok pan because of the high heat. Make sure that happens in order to bring a little taste of the ‘wok’ as so we say, or the taste of burn to make it a perfect fried rice. When it looks done, serve immediately. Top with chilli or spring onions if you like.