Chinese Cooking is an art (At least for me). So attempts of Chinese cuisine at home are few and far between. We do visit the fancy Chinese restaurant for a nice meal, but nothing beats ordering greasy Chinese food from the neighborhood restaurant and settling blissfully on the couch to watch reruns of ‘How I met your Mother’ (Or CSI Miami, if that’s your scene :P). At the end of the meal however there’s always a faint feeling of regret. And regret tastes like a swollen tongue because of the amount of MSG/ Ajinomoto that the local guys use, to kick up the taste of the food. Not nice… not nice at all!
When such derailing urges strike these days, thankfully I don’t need to call the Ajinomoto joint anymore. (No, I don’t have a Chinese chef at home.) But I recently found this brand called Blue Dragon, which makes some amazing stir fry sauces. All I need to do is cut up some chicken and veggies and stir fry them quickly and toss the sauce in to finish! It tastes brilliant 🙂 and even though I know there is some MSG in it, the level is not as high as leaving my mouth feeling like a barren wasteland! The only problem with this situation is that I only have the main course bit covered. Now if I order the noodles or rice from Ajinomoto Joint (that’s not their real name!), it defeats the purpose. That’s when I came across this fantabulous (yes, it’s that satisfying) Quick Fried Rice recipe. It looks and tastes like the real deal and helps complete the meal! Win win! Feels as good as Superman saving the day… well almost!
Quick Fried Rice
Prep time: 5 mins
Cooking time: 10 mins
What you need:
2 cups cooked Rice, cold (I like Jeera Sambhar Rice)
2 large Eggs
4 Tbsp Oil for frying
2 Tbsp light Soy sauce/ Oyster Sauce (I prefer Oyster)
2 stalks Spring Onions, chopped
1 tsp Salt
Freshly ground Black Pepper
What to do:
Make sure the cooked rice is cold (not fridge cold) and spread out on a large plate. Wash and finely chop the spring onion stalks. Lightly beat the eggs with the salt and pepper, set aside.
Now, heat a wok or large frying pan and add 2 Tbsp of oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs, set aside and clean out the pan.
Add 2 Tbsp of Oil into the hot pan again. Add the rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. This is the ‘frying’ part of the Fried Rice. So sauté the rice till it looks like it’s nicely coated with the oil. It requires a bit of constant toss/ stirring action as that’s what gives the rice the restaurant feel. Do this for about 8-10 minutes. Now, stir in the soy sauce or oyster sauce and toss the rice and mix well.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the chopped spring onions. Serve hot.
Note: For the vegetarian option, omit the egg and use 4 Tbsp of mixed chopped vegetables instead. (Beans, Carrots and Celery).
If you want to take it up a notch for the Non-Vegetarian Option, you can add any one or all of the following in the final stage with the eggs:
a. 50 gms of cooked chicken, cut into small cubes
b. 1 Tbsp of fried Bacon bits
c. 50 gms of Cooked Shrimp