Chang's Fried Rice

After watching this YouTube video I was inspired to do some fried rice. I decided to do this on the fly so I was missing a few things.

No spring onion - would definitely help

Ran out of soy sauce - I used oyster sauce and salt

Couldn't find the white pepper - used black

Fried rice is the Macgyver of home cooking so just use what you have!

I've fried rice plenty of times but have never been able to mimic the taste of fried rice from my hometown, Sibu. I'm not sure what their secret is. Some say it's the taste of a wok that hasn't been washed properly for thousands of dishes. Perhaps..

Okay .. let's get cooking

(this Tefal non-stick pan is awesome btw)

I was thrilled to learn that we had some Chinese sausage at home.  This is my favorite fried rice ingredient.  For aromatics I suggest onion and/ or garlic.  I am against ginger in fried rice.  To keep it "healthier" I've only use a bit of olive oil.  Fry the Chinese sausage with garlic and onion to sear the fat from the sausage and let the flavors infuse into the oil.

Next I add some veges .  Carrot and peas.  I dislike long beans but I've added a little. I think green leafy veges in fried rice is a big no no. This is not the place to fulfill you 5 fruit and veges!

What's the best way to do eggs in fried rice?  I think Lorenzo's ( the 2nd cook in the youtube vid) biggest mistake was cooking the eggs totally separate from the rice. You want the eggs to really mix in with rice and coat some even.  To get the both of best worlds I partially fry the eggs and add the rice while some of the egg is still raw.  Then I get to coat part of the rice and there are chunks of egg pieces too.  I don't scramble the eggs first ( mostly cause it's a waste of time and secondly I saw a video of fried rice where the chef actually friend the egg yolk and white separately)

Next add the rice...

This rice leftover from lunch.  I think overnight rice is ideal but this seemed okay.

Seasoning:
Salt, oyster sauce, black pepper ( I think white pepper would have been better)

Fry till some of rice start to "crisp" a bit at the edges. There's no science to it , just mix it up.

My fried rice would usually end here.

 But... I had some salmon from lunch so in it goes . I think salted fish would be a more ideal ingredient but salmon is fine.

Soo.. there's my fried rice. Show me yours!

Verdict: One of the better ones I've done, I think mostly cause the rice is firm this time. It did start to harden a bit after resting for a few hours.

Health tip: Overnight rice has a lower glycaemic index