Oct 19 2013

by Heidi Leon Monges

Co+labs // A Fried Rice recipe x Juliana Loh

Asian style fried rice is one of the simplest ways to fall in love with Asian cuisine; being its comfort food-y allure or its chinese version of je-ne-sais-quoi but frankly speaking you must be an alien not to like a good bowl of fried rice; and if you are lucky enough to have a Singaporean friend like I do, then that bowl of homemade fried rice is a ticket to (budhist) heaven. In my 7 years living in China I always attempted to cook not a good but at least a decent fried rice with no success but with Jules technique I have improved and although I am not a chinese master chef (yet), I can cook a tasty and not clumpy fried rice!. I´m sure you will also succeed in making a perfect rice. Give it a try. It wil become one of your mid-week comfort meals. – heidi

There are plenty of variations of Fried Rice and contrary to what you see in most Chinese eateries abroad, there really isn’t a fixed recipe or formula for Yangzhou fried rice. The dish itself evolved from putting all your leftovers in the wok to stir fry and violà, you get a really tasty mix of dishes. For this reason, fried rice is best made with leftover rice, so it’s best to cook the rice before, leave them out for an hour or so before putting the bowl of cooked rice in the fridge to stir fry the next day. This ensures the grain are harder and so that they don’t clump together when you stir fry it together with all the ingredients.

Note that fried rice you order in Asian restaurants all over the world are always different and given its history of throwing all leftovers into the wok – this simple and cheap dish is delicious and versatile (and adaptable for vegetarians or people with diet different preferences). Once you’ve learnt how to cook this at home, you won’t be ordering this at Asian diners anymore because you can make a way better (and healthier version) however you like, and I promise you certainly much more economical than eating out! - Juliana

This is one frugal meal that should set you back less than 10USD and portions enough to last you 2-3 meals


recipe serves 2


1 cup of cooked rice (2 servings), cooked the night before and allowed to rest overnight

4 eggs scrambled (divided in two containers, 2 eggs per container)

1 Chinese sausage Lap Cheong style (optional)

200 gr fresh prawns cooked

2-3 tbsp soya sauce, add more to taste

mixed veggies (frozen packs of peas, carrots and corn will do)

3-4 cloves of garlic, finely chopped

3-4 shallots, finely chopped

corn cooking oil (olive oil is also ok but best to use more neutral flavoured oil)

1 sprig of spring onions to garnish

3-4 small chilies for condiment and to garnish if you like

1 cup of thin plain omelette, finely sliced, optional, as garnish

Other ideas for ingredients: mushrooms, tuna, BBQ pork (char siu), shredded lean chicken, string beans, calamari

Heat up the wok/pan with corn/sunflower seeds oil, add the shallot and garlic, then the chinese sausage and prawns.
Once the mix is aromatic, put the cooked rice in and continue to stir fry and mix well.
Add the frozen vegetables, and soya sauce. Mix well and pour 2 scrambled eggs portion over the rice, be sure to mix well and  cook evenly.
In a separate pan, make and egg omelette with the remaining two eggs. Then slice it into thin strips for garnish.
Ready to serve!

You can discover more about Juliana at her website,  blog,  facebook page or twitter

Filed under: Recipes

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  1. Norma - Platanos, Mangoes and Me! says:

    rico y me encanta la simplicidad de tus fotos…great job…

Aromas 'n Sabores is a canvas where we portrait healthy meals with an international spin but using local produces and what we have in our fridge.We aim to inspire your everyday by sharing recipes, travels, discoveries, some plantlove & green beauty.