Fried rice is seldom done with planning. Most of the time, it’s a last minute decision when you find the queue at the zer cha too long. Thus, the ingredients are normally what you happen to find in your refrigerator. Quick, simple, unpretentious. That’s what fried rice ought to be like.
However, it would be a mistake to think that fried rice is idiot proof. It certainly isn’t and you do need proper technique to make a good plate of fried rice.
Here, I have egg, vegetables, some razor clams left over from Chinese New Year and some fish tofu left over from breakfast last month.
First thing you do, fry the garlic and shallots till they’re brown. Be generous with the oil!
Next rule. Egg first. Scramble it nicely and let it cook well before you add the other ingredients.
Add the vegetable, put in some oyster sauce, toss it around, then add the cooked rice. Make sure the rice is not steaming hot or it will be taste soggy.
And here’s the finished impromptu fried rice. I don’t think I need to assure you that it tasted great.
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