There's nothing like an expert to show you how you've been getting something wrong for years. Chef Hon Kau Hui, from Melbourne's Red Emporer restaurant, shares his recipe for fried rice. This is a recipe anyone can master at home, even without the high temperatures of a commercial kitchen.
500g cooked rice (about 2 cups raw rice)
300g char siew pork (from an Asian BBQ shop), diced
150g cooked shrimp
2-3 stalks spring onions, diced
1 whole egg plus 2 egg yolks
3 tblsp cooked peas
½ tsp salt
½ tsp chicken stock powder
2 tblsp vegetable oil
1. Heat your pan until it is very hot. Add your oil to the pan and swirl it around until the pan is coated. Pour out any excess oil.
2. Beat your eggs with a fork until the yolk and whites are mixed then pour them into the hot pan.
3. When the egg is cooked, add the rice to the pan and start moving the egg and rice around so that it is always moving and doesn't have a chance to stick to the pan. Use your ladle or spoon to "beat" the rice so the grains start to separate and begin to be coated with egg.
4. Add the salt and chicken stock powder and mix well. It's important to make sure these flavours are evenly distributed.
5. Add the cooked meat and vegetables and keep moving the ingredients around in the pan until they are all mixed well. Continue doing this for another minute or two until all the ingredients are heated through and the fried rice is hot. The rice should now have a lovely yellow colour from the egg. Toss through the spring onions and serve.
Replace pork with any leftover roast meats, such as chicken or beef, and use any combination of cooked and diced vegetables.
Vegetarian fried rice: Use a combination of cooked and diced carrots, beans, peas and corn. Red Emporer's manager Christine Yong says diced fresh or tinned pineapple is delicious in vegetarian fried rice. Replace chicken stock powder with the vegetarian equivalent.
Article: How to make fried rice