When it comes to comfort food, nothing’s more satisfying than a fragrant bowl of fried rice. This recipe by avid baker and home cook Lace Zhang – she took the recipe from her grandma, so it has that nostalgic and authentic taste we all know and love!
- 1 Chinese sausage (lup cheong)
- 2 eggs
- Ground white pepper, as needed
- 1½ tbsps neutral-tasting oil such as canola or sunflower oil
- 1 fishcake, cut into cubes
- 10 g ginger, peeled and minced
- 2 cloves garlic, peeled and minced
- 350 g day-old cooked rice
- 1 tbsp light soy sauce
- ½ tsp fish sauce
- 1 tsp sesame oil
- 4–5 spring onions, dark green parts only, sliced
Soak the Chinese sausage in water for 5 mins. Peel off the casing and chop into largish chunks.
Beat 2 eggs with ¼ tsp pepper in a small bowl.
Heat the oil in a wok over medium heat until it feels relatively hot. Add the Chinese sausage and stir occasionally, allowing the sausage to brown and its flavour to permeate the hot oil.
Add the chunks of fishcake and stir-fry for about 1 min.
Add the ginger and garlic, stir-frying until lightly golden brown.
Push the ingredients to the side of the wok and pour the beaten eggs into the empty side of the wok.
Allow the egg to set three-quarters of the way.
Add the rice. Crank up the heat to high and stir-fry everything together like your life depended on it. The goal is to allow the individual ingredients to come together and to toast the rice until some parts are lightly charred. Fry until the rice is golden. This takes about 3 mins.
Add the light soy sauce, fish sauce, sesame oil and ¼ tsp pepper. Continue frying until the seasoning is well distributed. Turn off the heat.
Add the spring onions and mix thoroughly. The heat from the rice will release the flavour from within the raw spring onions.
Dish out and consume while piping hot! This will warm bellies and souls.
Recipe & Photo: Lace Zhang/Marshall Cavendish