If you are having meal in the Chinese restaurant or order a take away from the Chinese take-over, it is very common to find chicken fried rice, Young chow fried rice, roast pork fried rice, egg fried rice, and the list go on, for you to choose from.  I would say ordering a bowl of rice is a must if you dine at the Chinese Restaurant.  The slight taste of sweetness in the rice enhances the tastiness of the other dishes.  

As we are cooking rice every day, there ought to have some rice left over in the rice cooker, I would normally keep it in the air tight container and put in the refrigerator, we can either steam it together with the next round of rice cooking or fried it, that’s fried rice.  To be honest, over night rice is best for fried rice, because it has lost it starchiness over night and it will not be as sticky as the freshly cooked rice, therefore making the frying process a lot easier (not sticking to the wok or pan).

To make a simple breakfast or light meal, I usually cook some fried rice with whatever ingredients I can think of or can be found in my fridge as there is no specific recipe in frying rice as compare to baking a cake.  Here’s the fried rice I came out with.

Ingredients

• 2 cloves garlic, diced
• 1 big tomato, sliced
• 1 egg, beaten
• a handful of dried shrimps, wash and soaked with cool water, drained
• few pieces of chicken nugget, cut into small pieces
• 3 – 4 medium plates of over night plain rice (loosen any big chucks of rice for easy frying)
• 2 tablespoons of cooking oil
• a glass of water
• seasoning mixture – salt, soy sauce, oyster sauce and sesame oil

Method

1. heat the oil in a wok / frying pan;
2. add in garlic, chicken nuggets and dried shrimps, fry till fragrant;
3. pour in beaten egg;
4. add in the rice, fry and press the rice alternately to loosen any big chucks of rice, if any;
5. add water to prevent the rice becoming too dry, keep frying for 2-3 minutes;
6. add in seasoning mixture, fry till it is thoroughly mix into the rice.
7. dish out and serve.