I personally love this style of fried rice. Very restaurant like. It gives the charred taste or we Chinese used to call it as the 'wok hei' effect. All thanks to the sesame oil added at the very last part before the heat was turned off. This is definitely something new I learnt from a famous YouTube Channel I follow, Marion's Kitchen.
I have also tweaked the recipe by adding a spoonful of 'kei chi' (Dried Wolfberries) into the fried rice. Actually, my idea was to make the fried rice look more Oriental but little did I know that it magically added a tinge of sweetness to the dish giving the whole dish another dimension of flavor.
THE INGREDIENTS:
The Sauce
3 tbsp soy sauce
1.5 tbsp Chinese rice wine
1 tbsp sugar
4 cups of steamed rice
1 medium-sized onion
3 cloves garlic, chopped
1 chinese sausage
3 medium-sized eggs, beaten
3 stalks of spring onions
1 tbsp kei chi/Wolfberries, soaked in warm water
3 tbsp vegetable oil
1 tbsp sesame oil
1/4 tsp white pepper
THE STEPS:
1. Mix the soy sauce, Chinese rice wine and sugar to make the stir-fry sauce and set it aside.
2. Heat the vegetable oil in a wok over medium heat.
Add the garlic and stir-fry until it starts to turn golden.
Add the onion and stir-fry for another 30 seconds or until the onion is
just softened. Add the Chinese sausage and stir-fry for another 30 seconds.
3. Push all
the ingredients over to one side of the pan or wok. Tilt the pan so that
the oil slides into the empty side. Pour the eggs into the oil. Use a
spatula to spread the egg out so it cooks evenly. Once the egg is set,
break it up and mix with other ingredients.
4. Add the rice and break up
and incorporate the rice with the other ingredients. Add the soy sauce
mixture and stir-fry until well combined. Toss through the spring onion and kei chi. Turn the heat off and toss through the sesame oil and
white pepper. Serve warm.
HAPPY TRYING!!
