Throw a pebble at any direction in a Chinese restaurant during the Lunar New Year dinners and the pebble might most likely land in a large, hot plate or bowl of fried rice. Just be careful not to hit any diner’s head.
We’re only kidding.
But on a more serious note, fried rice is a popular component and common staple of the Chinese cuisine. Made from steam rice stir-fried in a wok, it often comes complete with other ingredients such as eggs, vegetables, and meat. More often than not, the meat is pork. So no, it’s usually not halal.
Fried rice is usually served as one of the penultimate dish in Chinese dinners. It’s extremely filling and it certainly does “hit the spot”. There are many variation of the dish and here’s a pretty good one that you could use for your Chinese New Year lunches or dinners.
You will need:
Canola oil
3 eggs
2 tablespoons minced garlic
2 tablespoons minced ginger
1 bunch chopped scallions, green and white separated
1 “lap cheong” (Chinese sausage), diced
8 cups cooked, day-old long grain rice
3 tablespoons thin soy sauce
1/2 teaspoon white pepper
Salt
Method:
1. In heated-up wok, add 2 tablespoons of oil and quickly soft-scramble the eggs. Remove the eggs.
2. In the same wok, coat with oil and stir-fry garlic and ginger. Add white scallions and lapchang.
3. Add rice and mix thoroughly. Add soy sauce, white pepper and scrambled eggs.
4. Check for seasoning (add to taste).
5. Serve immediately.
Note: It is recommended to use day-old rice so that the drier rice can soak up the flavors.
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