I learnt how to make proper Chinese Fried Rice from Australias most well known Chinese chef, Kylie Kwong!
The first thing some might notice is that theresbaconin this Fried Rice.
Thats not authentic!, you may be thinking.
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Authentic Chinese restaurants make Fried Rice with Chinese Sausage.
Im betting that the vast majority of readers have never bought or cooked Chinese Sausage before.
And there is a big however.
So here are my108 commandments for making a great (proper!)
(I really wanted to say 10, but I can only think of 8 key ones.)
Or keep bags of cooked rice in the freezer thats what I do!
Get that wok or skillet stinking hot and cook it hard and fast!
Get everything prepared.Once you start cooking, it comes together fast.
So have everything lined up and ready to throw into the wok!
Keep it moving!Stir fry, stir fry, stir fry!
Dont let your ingredients sit still for a second!
Dont overcrowd.Even in a large home wok, 4 cups of rice is the max.
Unless, as with #1, you are trying to make Stewed Rice.
Char flavour is authentic.
Next time you get takeout, notice how the fried rice has a distinct mild char flavour.
Thats the real deal!
So dont stress if you get burnt bits!
I swap out the prawns for whatever other proteins I have on hand, or leave it out.
If you substantially increase the veggies, reduce the quantity of rice, otherwise there wont be enough sauce.
Thats the beauty of fried rice its so flexible!
For visitors to Australia, this is a MUST VISIT!
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